This beautiful Prawn Risotto will make you feel like you’re in a fine dining restaurant. Creamy risotto and plump juicy prawns (shrimp) are a match made in heaven, and you’d swear there’s a ton of cream in this but there’s not a single drop!
This is a risotto that easy to make, and you do not need to stand at the stove stirring constantly. Serve it with a simple garden salad drizzled with Italian or French Dressing.
A creamy prawn risotto – made easy!
I have a friend who is scared of making risotto because she thinks it’s really hard.
Scarred by all those Masterchef episodes where the nervous contestant presents their risotto to the judges and stands there awkwardly, sweating and shaking while the judges peer and prod at the dish before having a taste, chewing slowly with such serious looks on their faces you’d think they were trying to find a solution for World Peace.
Risotto is not hard, truly it’s not. I don’t get why they talk it up so much on reality cooking shows!
The flavour base: seared prawns
What’s that you say? You don’t have homemade seafood stock in your freezer? 🤷🏻♀️
And Nagi says no! to basic supermarket fish stock.
What to do?? 🤔
We make a fond by searing prawns first. Fond is that brown stuff you get in the pan when you sear things. It makes an amazing flavour base for sauces and broths. Especially seafood.
So this is why I sear the prawns first. A basic prawn risotto recipe will say to just toss raw prawns into the risotto right at the end. Yes that’s easier. But I promise you, the 4 minutes extra that it takes to sear the prawns is totally worth it!
Less stirring / just as creamy
You won’t be standing over a hot stove for 20 minutes, constantly stirring and adding broth a ladleful at a time with this risotto. Liquid is added in 2 batches, and you only need to stir every now and then.
This is the modern way to cook risotto. It yields the same creamy end result, but we don’t need to stir constantly because we’re making it in a large pot instead of a narrow tall risotto pot which is how it was traditionally made in Italy in the “olden days”.
This less stirring / just as creamy technique has been pretty well covered by trusted cooking authorities (America’s Test Kitchen, Cooks’ Illustrated, Serious Eats). Read more in this post – or just trust me when I say this risotto is as beautifully creamy!
See? 😇
Rice for risotto
Risotto needs to be made with risotto rice. It has a higher starch content which is what makes the creamy “sauce” without using cream.
There’s a few varieties but the most common at supermarkets is Arborio which is what I use.
Can I use any rice for risotto?
No. If you use another type of rice other than risotto rice, the risotto will not be creamy.
I know I’m really reinforcing how easy this Prawn Risotto, but easy doesn’t mean bland or dull. I proudly serve this up when I’m cooking to impress.
It is not just another basic risotto, I promise you that, even though it’s simple to make. The searing of the prawns really gives it that extra “restauranty” edge without making a homemade seafood broth.
Oh and PS, I use frozen prawns. Because this is an everyday recipe, and I like using a generous amount of prawns. Obviously feel free to use fresh – and I applaud you! – Nagi x
MORE RISOTTO RECIPES!
One Pot Baked Risotto with Lemon Chicken
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Prawn Risotto (Shrimp)
Ingredients
- 1 – 2 tbsp olive oil
- 400 – 500g (14oz – 1 lb) prawns/shrimp, raw, peeled (Note 1)
- Salt and pepper
- 1 1/2 tbsp (20g) butter
- 1/2 onion , finely chopped
- 2 garlic cloves , minced
- 1/3 cup (85 ml) dry white wine (or water)
- 1 1/2 cups (270g) Arborio rice , uncooked (Note 2)
- 3 cups (750ml) chicken broth , low sodium, at room temp
- 1 cup (250 ml) milk , room temp (full or low fat)
- 1 cup (150g) frozen peas , thawed
- 1/3 cup (40g) grated parmesan
Finishing / serving:
- 1 – 2 tbsp (15 – 30g) Extra Butter
- Grated parmesan
- Finely chopped parsley (optional)
Instructions
- Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
- Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
- Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
- Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
- Add rice and stir for 30 seconds until rice is translucent on edges.
- Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it’s simmering gently.
- Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
- Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
- Risotto should be soupy and rice still a tiny bit undercooked.
- Add peas and parmesan, quickly stir.
- Taste, then add salt and pepper, then quickly stir.
- Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
- Lastly, gently stir through prawns (tip in any juices too).
- Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
- Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
My mother was minding Dozer while I was in the States at the Everything Food Conference. In an attempt to keep Dozer entertained while confined to a play pen due to his ACL injury, my mother made him a woollen ball. She emailed me these photos and was rather miffed that that she’d gone to all that effort and “he only played with it for a minute”
I got no response when I responded “that’s because he’s not a CAT!!!” 😂
Laughed at your conference slip up and the Dozer cat comment. Both priceless!!! 😂😂😂 Good on your Mum for being such a caring fur baby grandma. 👏🏼👏🏼👏🏼 As someone planning to start a blog, I would love to hear your presentation too. Any chance you could do individual blog coaching by Skype?
Oh, and P.S on the risotto (last but not least 😆); it sounds sooo easy I’m gonna give it a shot.
Hi Donna! I wish I had the time to do coaching but unfortunately I don’t!! I think the presentation will be available, let me check with the organiser. Follow me up if you don’t hear back!
Cheers 😃
Hi Nagi!
Thanks for this recipe! I am aiming to give it a go for dinner tonite. Wondering what would be a good substitute for peas? The little ones in my house will pick them out, one by one, I kid you not. haha… Thanks!
Ha ha, had to laugh at Dozer with that beautiful coloured ball of wool your mum so kindly made. Poor Dozer, he must be missing you. Congrats on your presentation and I am sure the slip of the tongue only shows how human and humorous you are. Another great recipe. Take care.
SOUnds yummy! Being inherently lazy, I will make it in my instant pot. Sauté shrimp in pot, remove, sauté onions a bit, add garlic and rice and sauté a bit more. Then dump in broth (can skip the milk and use all broth) and pressure cook for 10 minutes. Natural release 10 minutes. Stir in shrimp, peas, parm. Voila!
that risotto looks amazing, I love your recipes so much Nagi, your food is real and easy to cook with all the hints you so generously give us. Congrats on your presentation, I’m sure it was wonderful
Ni There, SORRY READ RISOTTO AND THAN QUICKLY CHECK DOZERS PHOTOS, NIW AM OK.congrats on Your presentation! Am Fincima interesting RISOTTO cooking method. DID NOT kniw about using tall and narow pots.my MUM always used wide pot and NOT much stiring Had no time with three littleones. Love when YOU Talk about home Made fish stock at fish Market THEY HAVE skeletons, ALL Kinds OF head, tails amfinding very interesting and we WOULD Save prawn skin no Waste. Ok, hope YOU HAVE smooth rest OF Your trip. TrY too BE GOOD.
Do I have to add milk ?
Mmmm, this sounds yum! I am with you on the oatmeal consistency and the use of Parmesan with prawns. So good. Also with you on the low stir ratio of this recipe. I have one that I got years ago from Chatêlaine, a Canadian women’s magazine that has asparagus and mushrooms in it. You add all the liquid at once and don’t stir til the end. And it’s delicious! Love your “faux pas” at the conference, probably added a bit of reality to your presentation. Poor Dozer, hope his surgery goes well. Your posts are fabulous!
I forgot to star the Shrimp Risotto recipe!
Dear Nagi ~ I can’t wait to try your delicious risotto recipe, including making a FOND (new word for the day). Thank you for showing us how easy this can be. As to sweet Dozey-boy, I bet he was hoping there was peanut butter inside that yarn ball. My cat would freak with joy over such a gift.
H! I admit it! I scrolled to the bottom to find out about Dozer! I’ll really look at that delicious Risotto post later when I have time….
It would have been a hoot to have attended your presentation. Anyone get a shot with doing your OMG I said s**t expression?
You have once again done an excellent job of dispelling a food cooking myth. Yes, risotto is easy to make and fantastic to eat. Love the prawn fond idea.
Poor mom, she worked so hard on that perfect bright colored wool ball. Maybe the Dozer would have played with it longer had she rolled the yarn around one of your famous meatballs.
I’ve just realised that I am still sitting here smiling away to myself after reading your account of the conference and the woollen ball your Mum made for Dozer. You’re priceless, Nagi, better than therapy! My friend and I always mention you when we have coffee, which recipe of yours we’ve tried or intend to try. Thanks so much for your recipes, your humour and generosity.
I truly wish I could have attended. I would have loved to meet you and listen to the conference. Will you be able to let us poor schmucks who couldn’t attend listen to what you had to say? Naughty word and all? I bet Dozer was super happy to have you home. He may take your suitcase and bury it!! Glad you’re back safe and sound without any major incidents. 🤗
Nagi – thanks so much for the info you shared at EFC! Thank you for your transparency and honesty – so graciously delivered. For me, yours was the star segment.
By the way risotto is one of my daughter’s favorite foods and this one is gorgeous! So creamy! Thanks for sharing that newer method of risotto cooking that doesn’t involve standing over the stove for the whole 20 minutes – I must try that when I remake my enchilada risotto with beer!
I would like your recipe too Shashi if you can share.
Congratulations on your presentations and of course we love you ayour blog and your recipes…….
PS: I hope you didn’t tell them that with this post some of us would scroll straight to the bottom to check how Dozer is coping ….and then read the rest of your post..(he is definitely NOT a cat – but how cute is you Mum), 😉
Oh dear – fat fingered Monday 🙂