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!!!” 😂
This honestly is the easiest and most tasteful risotto I have ever made … Master Chief is of no concern with this one. Thank you Nagi the family think I am a wiz!
This is the first time I have made a risotto like this one.
It was easier to cook than the constant stirring style , and had a fabulous texture and prawn taste. Husband said it was better than any he had in restaurants
I timed it exactly for a serving for 2.. The serve size was perfect.
I love the slide serving size icon that you provide.!It has never let me down.We are trying to buy and waste less food. Your serving sizes are spot on.Thankyou.
Yet another success Nagi – other half turned his nose up at Risotto. Believe it or not I’ve never cooked, nor eaten risotto (I am an adventurous cook and try everything, this is just one of those things, I’ve not) – WE LOVED IT – definitely be having this again. thank you
Just incredible. Mrs. Cordell was sceptical about the milk but it was perfect. Fabulous dish to make with a loved one, especially shelling the peas. We usually use frozen as we prefer but in this dish Fresh rules. Also used homemade beef rib and chicken stock. Perfect. Thank you
Super tasty recipe! The only thing I changed was that I ended up using 4 cups of chicken stock. After the initial 3 cups of chicken stock and 1 cup of (whole) milk had absorbed, the rice still had too much of a bite for me. So I did another cup of chicken stock, let it absorb. Then after it absorbed I let the pot sit off the heat with the lid on for about 5 minutes. Then I added the shrimp, mixed and served.
SOOOO tasty!!! Thanks for this fantastic recipe.
Yes Mary – different rice brands can be different in absorption rates so it’s always good to taste towards the end and stop when the texture is where you like it! N x
This was divine, my partner who stated that risotto is ‘bland’ & he doesn’t see the appeal went back for seconds! Cheers. 🙂
Hi Belinda…glad you’ve converted him! N x
Hi Nagi, I’m a huge risotto fan of all kinds of meats & vegetables but I’ve never used milk in a risotto before. So I was a little sceptical of the end result but it was beautifully creamy & delicious, my husband raved about it! The only thing I substituted was a leek instead of onion, plus I added extra fish, about 200gm of diced ling fillet. I can’t wait to make this again for my family & friends.
Wonderful, quick easy delicious risotto. I’ve made it exactly as written or recently more often (tonight’s dinner with fresh peas and shoots from the garden) with an Instant Pot which we bought for our son going away to University but I don’t think I can give it up as it is the BEST tool to make risotto hands free, no stirring or watching done in 20 minutes total. On Saute setting saute shrimp put aside, saute garlic and onions until soft, add then wine until alcohol is burned off, then aroborio, saute until absorbed. Add 3 cups of stock (no milk for us) . Pressure cooking requires less liquid. My rule of thumb 3 cups stock, 1/3 c wine to 1 1/2 cup arborio rice. S&P, close lid, pressure cook on high 5 minutes. Slow release 10 minutes, carefully open, stir in peas, parsley, butter, parmesan salt and pepper to taste. I often also add in finely grated lemon rind. Great family fave! Thanks for the inspiration I highly recommend trying out an Instant Pot SOLELY for risotto!!
Thanks Penny! I can’t wait to try it in my instant pot tomorrow night😋!
Made this tonite, added asparagus……so good…..
This was the first Risotto I’ve done and it came up as good as anything I’ve had in a restaurant.
For my one I actually used a pre done Seafood Marinara mix.
Re heated leftovers the next day and it was still great.
Absolutely Delicious can the leftovers be frozen? Really love your recipes so easy and well explained.
Made your prawn risotto tonight was absolutely delicious but as only two of us there is leftovers can it be frozen?
Absolutely loved this dish
All your recipes are awsome
My family loved this dish. It was easy and so tasty. The milk did make it really creamy and I wasn’t stirring it for long for the great result. I’m definitely making this again.
This is a risotto to die for. I thought I could make a pretty good one until I tried this and realised a five year old could have made mine. I add either pan friend mushrooms done in butter and garlic or fresh asparagus to mine. But this THE risotto recipe!!
Hi Nagi,
Can we make it using instant pot? Im worried about the milk
Hi Celine, sorry this recipe as written isn’t suitable for an instant pot. N x
Firstly, may I say how much I enjoy all of your recipes. Brilliantly articulated and illustrated.
As a risotto novice, what I am wondering is … is there away that I can either semi or wholly pre-prepare the risotto. For example cook in the afternoon and serve at a dinner party in the evening.
Your learned guidance would be greatly appreciated!
Tried your creamy prawn risotto, it was absolutely delicious. Thanks Nagi
Outstanding recipe thanks Nagi. I did as Rusty, simmered fresh green prawn heads and shells and used that as stock. Wife now thinks I’m a long lost chef! Great recipe. Will follow you.
Ken
Made my first ever risotto with this recipe – absolutely fabulous! Found the instructions easy to follow and the end result was stunning. Adding this to my repertoire. My family keep begging for me to make it again.
I’m so glad you enjoyed it Millie! N x