Recipe for Prawn Risotto

April 26, 2012

Recipe for Prawn Risotto

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Prawn Risotto

April 26, 2012
: 3-4
: 10 min
: 20 min
: 30 min
: Easy

This is a nice and simple risotto dish that can be a main meal or as a starter. You can also substitute these for crayfish tails.


  • Olive oil
  • ½ onion finely chopped
  • 1 clove garlic chopped
  • ½ cup frozen peas
  • 150g risotto rice
  • 75ml white wine
  • 750 vegetable stock
  • bunch spring onions thinly sliced
  • 150g cooked peeled prawns
  • 3 tablespoons crème fraiche
  • a squeeze lemon
  • ½ bunch basil chopped
  • salt and pepper
  • Step 1 Heat splash olive oil in saucepan fry onion and garlic till translucent. Add rice and continue frying and stirring for 2 minutes. Add wine and stir till absorbed.
  • Step 2 Add stock ladle by ladle stirring all the time until stock is absorbed between each spoonful.
  • Step 3 Give risotto lots tender loving care by stirring regularly and the creamy starch will come out of each grain. Continue for 10 to 15 minutes.
  • Step 4 Add spring onions, frozen peas and continue cooking and stirring for 5 minutes. Add crème fraiche and prawns.
  • Step 5 Important you need rice al dente – firm to the bite not soggy so keep tasting until time to take off heat.
  • Step 6 Add squeeze lemon and stir through basil. Check seasoning and serve in bowls topped with sprig basil and maybe lemon zest if to your liking!

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