This easy prawn risotto recipe is packed full of flavour you can add peas and spring onion to make it a more seasonal dish for the summer evenings.
If you came here from Instagram, you probably saw the reel of me making this, but if you haven’t seen that, click ‘here‘ to check that out, it’s such a tasty recipe, and you can add any kind of spring greens to it for added flavour and texture.
Let me know if you found this recipe easy to follow, I’ve created this recipe so you can pin it straight to your Pinterest board or even save it and print it out, and if you do end up recreating any of these dishes, tag me on Instagram!
Prawn Risotto
Course: MainDifficulty: Easy4
servings45
minutesThis easy prawn risotto recipe is packed full of flavour you can add peas and spring onion to make it a more seasonal dish for the summer evenings.
Ingredients
400g raw prawns
300g risotto rice
1tbsp olive oil
1tbsp butter
800ml pork stock
250ml white wine
1 onion, diced
4 cloves of garlic
50g parmesan
1 lemon
Directions
- Heat 1tbsp of butter into a pan over a medium heat and stir in 1 diced onion, lots of black pepper and two cloves of garlic and fry for 8-10 minutes stirring occasionally until softened (not brown)
- Stir 300g risotto rice into the onions until completely coated in the mixture, stirring continuously until the edges of the rice go transparent.
- Pour in 250ml wine and simmer until the wine has evaporated.
- Once the wine has evaporated, pour in the pork stock a ladleful at a time, stirring often, and wait until the stock has been absorbed by the rice ( about 5 mins) before adding the next ladle of stock.
- Repeat until all stock has been absorbed.
- When you add the last batch of stock to the rice, Heat a pan with
1 tbsp oil and fry off one chilli and two cloves of garlic for 1 minute. - Add the prawns for 4-5 minutes until they are pink and cooked through, then add to the risotto.
- Remove the risotto from the heat (the rice should be slightly al dente with a comfortable bite in the middle), stir through 50g parmesan and lemon juice, then serve immediately.
Notes
- You can use any stock you like I just like the saltiness from pork stock!
I’m going to try and attempt this recipe in a rice cooker as well I know a lot of people don’t like stirring a pot and hovering over the hob for so long, but I quite like it, I find it therapeutic in a way, but I know its not ideal if you want a quick dinner or you have guests over that you want to be able to sit and talk to.
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