Ingredients
As with all risotto recipes, you need the right rice. The one I use most often is Arborio rice because it is easily sourced and most supermarkets carry arborio rice. Carnaroli rice is another great risotto rice but can be harder to find. Onion and garlic along with white wine and parmesan cheese gives a ton of flavour to the risotto. Adding peas to this prawn risotto recipe is optional and can be substituted with asparagus if preferred. I always use frozen prawns/shrimp but prefer using whole prawns that I peel and devein myself. I find that buying prawns that aren’t already peeled results in prawns that are plump, juicy and sweet. But feel free to use ready-peeled and deveined prawns, if preferred.
Risotto rice. Arborio/Carnaroli. Olive oil. Onion. Fresh garlic cloves. White wine. I used Sauvignon Blanc but any dry white wine will work. Chicken stock or broth. Vegetable stock, fish or seafood stock can all be used instead. Frozen peas. Use fresh, in-season peas if you prefer. Parmesan cheese. Butter. Fresh lemon juice. Salt and black pepper. Prawns/shrimp. Jumbo shrimp or large prawns are perfect. If you’re peeling your own shrimp, add the prawn shells to the stock and allow to simmer for 10 minutes to boost the flavor of the prawns into the risotto even more. Chives, for serving. (optional) Parsley can be substituted.
How to make prawn risotto
Can I make this ahead?
Risotto is definitely a dish best served straight away. You could however cook the rice half way then spread it out on a sheet pan, cover and refrigerate overnight then finish the cooking process right before serving. Leftovers can be kept in an airtight container and heated up in a pan with a splash of stock until hot.
Risotto recipes
