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If you’re craving something indulgently comforting yet elegant, this Creamy Prawn Risotto Recipe is your ultimate go-to. Silky Arborio rice slowly cooked to perfection joins forces with succulent prawns, a splash of white wine, and a rich mix of parmesan and butter to create a dish that feels like a warm hug on a plate. Every bite offers a velvety texture and an explosion of gentle seafood flavor, balanced flawlessly by fresh peas and aromatic garlic. Whether it’s a cozy dinner for friends or a special treat just for you, this recipe will quickly become a timeless favorite in your kitchen rotation.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to nailing this recipe — each component plays an important role in delivering flavor, creaminess, and that beautiful color contrast that makes the dish so inviting.
- Olive oil: Adds a subtle fruitiness and helps sear the prawns to perfection.
- Prawns/shrimp (raw, peeled): The star protein that brings sweetness and a tender bite.
- Salt and pepper: Essential for seasoning at every stage and enhancing flavors.
- Butter: Both for cooking and finishing, it gives the risotto its signature creamy texture.
- Onion (finely chopped): Builds a subtle base flavor with sweetness and depth.
- Garlic (minced): Adds aromatic warmth that complements the seafood beautifully.
- Dry white wine (or water): Lifts the dish with acidity and deglazes the pan, capturing all those delicious browned bits.
- Arborio rice (uncooked): The secret to creamy risotto thanks to its high starch content.
- Chicken broth (low sodium, room temperature): Slowly absorbed for savory depth and perfect creaminess.
- Milk (room temperature, full or low fat): Adds richness without weighing the dish down.
- Frozen peas (thawed): Burst of color and a sweet pop balancing the richness.
- Grated parmesan: Sharp, nutty, and melts smoothly for flavor and silkiness.
- Extra butter: Stirred in at the end for that final luscious finish.
- Finely chopped parsley (optional): Brightens the plate with fresh herbal notes.
How to Make Creamy Prawn Risotto Recipe
Step 1: Sear the Prawns
Start by heating olive oil in a heavy-based pot and carefully sear half the prawns in a single layer. Season with salt and pepper, cooking each side briefly so they develop a lovely golden coating without overcooking. Remove and keep warm, then repeat with the remaining prawns to ensure every piece gets that perfect sear.
Step 2: Build the Flavor Base
Reduce the heat to medium and melt butter in the pot before adding finely chopped onion and minced garlic. Sauté gently until soft and translucent, releasing that sweet, savory aroma that sets the stage for your risotto.
Step 3: Deglaze With Wine
Pour in the dry white wine and use your spoon to scrape all the browned bits stuck to the bottom—this is where much of the flavor magic happens. Let the wine simmer for a couple of minutes until the sharp alcohol scent fades, leaving behind complexity and depth.
Step 4: Toast the Arborio Rice
Add the Arborio rice and stir continuously for about 30 seconds until the edges of each grain look translucent. This step toasts the rice lightly, which contributes that wonderful nutty undertone and helps control texture.
Step 5: Add Broth and Simmer
Pour in roughly two-thirds of the chicken broth, stirring to combine. Keep the heat at a gentle simmer and cook for 5 minutes, stirring occasionally to prevent sticking. After that, let it simmer for another 2 minutes so the rice can soak up the flavorful stock and start releasing its starch.
Step 6: Incorporate Remaining Broth and Milk
Add the remaining broth and the milk, then continue simmering for 5 more minutes, stirring frequently. The milk adds a subtle creaminess that enhances the final texture without overpowering the prawns’ delicate flavor.
Step 7: Final Touches and Creamy Finish
At this stage, your risotto will be delightfully soupy with the rice still just shy of fully cooked. Stir in thawed peas and grated parmesan, seasoning with salt and pepper to taste. Then, add the extra butter and stir vigorously for 10 seconds—this is the secret behind that irresistible creamy consistency. Gently fold the warm prawns and any juices back in, avoiding overmixing to keep the prawns tender.
Step 8: Perfect the Texture Before Serving
Remove the pot from heat and give your risotto one last vigorous stir until it resembles thick porridge. If it feels too dense, add hot tap water in small increments to loosen it slightly, ensuring it flows out of the ladle with a gentle ooze, rather than sticking together in a clump.
How to Serve Creamy Prawn Risotto Recipe
Garnishes
Simple garnishes like freshly grated parmesan and finely chopped parsley add elegance and a burst of color. The parmesan enhances the dish’s savory depth while parsley introduces a fresh herbal brightness that balances all the richness.
Side Dishes
This risotto shines on its own but pairing it with a crisp green salad or roasted vegetables adds variety in texture and freshness. A crusty baguette or garlic bread can also be wonderful for mopping up any leftover creamy sauce.
Creative Ways to Present
Serve the risotto in shallow bowls for an inviting presentation, letting the creamy texture show off beautifully. For a special touch, drizzle a little high-quality extra virgin olive oil or a squeeze of fresh lemon juice over the top—both amplify the flavors and add a gourmet flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy prawn risotto in an airtight container in the refrigerator. It’s best eaten within 1-2 days to enjoy the fresh flavors and creamy texture before the rice absorbs too much liquid and becomes dry.
Freezing
Freezing risotto isn’t usually recommended since rice tends to lose its texture, but if needed, cool completely and freeze in a sealed container for up to a month. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the risotto slowly in a saucepan over low heat, adding a splash of broth or water to revive the creaminess. Stir frequently and avoid high heat to prevent the rice from turning rubbery. The prawns will remain tender if reheated carefully.
FAQs
Can I use frozen prawns for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture which can affect the risotto’s texture.
What type of rice should I use for the risotto?
Arborio rice is the classic choice because its high starch content creates that signature creaminess. Avoid long-grain rice as it won’t deliver the same silky texture.
Can I substitute the white wine?
If you prefer not to use wine, water or low-sodium broth works fine, though the wine adds a noticeable depth and slight acidity that enhances the overall flavor.
How do I know when the risotto is perfectly cooked?
It should be creamy and slightly loose, with the rice grains tender but still with a tiny bite in the center—never mushy or completely soft.
Is it possible to make this dish vegetarian?
Yes! Simply skip the prawns and use vegetable broth instead of chicken broth. You can add mushrooms or artichokes for an umami boost.
Final Thoughts
There’s something truly special about a bowl of warm, creamy risotto that feels like a little celebration in every bite. The Creamy Prawn Risotto Recipe brings together luxury and comfort in a way that’s approachable for any home cook. I can’t wait for you to try this recipe, savor the luscious flavors, and make it a cherished staple in your kitchen. Trust me, once you have a spoonful, it’s impossible to resist going back for more!
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Creamy Prawn Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This creamy and flavorful prawn risotto is a delightful Italian-inspired dish perfect for seafood lovers. Using plump prawns and Arborio rice simmered gently in chicken broth and milk, this recipe creates a rich and comforting meal enhanced by Parmesan cheese and fresh peas. The key to its luscious texture is the final vigorous stirring with extra butter, making the risotto luxuriously creamy and perfectly balanced in flavor.
Ingredients
Seafood
- 400 – 500g (14oz – 1 lb) raw prawns/shrimp, peeled
- Salt and pepper, to taste
Base
- 1 – 2 tbsp olive oil
- 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
Rice and Liquids
- 1 1/2 cups (270g) Arborio rice, uncooked
- 3 cups (750 ml) low sodium chicken broth, at room temperature
- 1 cup (250 ml) milk, room temperature (full or low fat)
Vegetables and Cheese
- 1 cup (150g) frozen peas, thawed
- 1/3 cup (40g) grated Parmesan cheese
- 1 – 2 tbsp (15 – 30g) extra butter
Garnish (optional)
- Grated Parmesan cheese
- Finely chopped parsley
Instructions
- Cook First Half of Prawns: Heat 1 tbsp olive oil in a large heavy-based pot over medium-high heat. Spread half the prawns in a single layer, season with salt and pepper, and cook for 1 ½ minutes on one side. Flip and cook the other side for 1 minute. Remove the cooked prawns into a bowl to keep warm.
- Cook Remaining Prawns: Add a little extra oil and repeat the process with the remaining prawns. Set them aside and keep warm.
- Sauté Onion and Garlic: Reduce heat to medium. Melt 1 1/2 tbsp butter in the pot, then add finely chopped onion and minced garlic. Cook for about 2 minutes until the onion becomes translucent and soft.
- Deglaze with Wine: Pour in the white wine or water, stirring well and scraping the bottom of the pot to lift any browned bits from the prawns. Bring to a simmer and cook for 2 minutes, allowing the alcohol smell to dissipate.
- Add Arborio Rice: Stir in the uncooked Arborio rice, cooking for 30 seconds until the edges of the rice become translucent.
- Add Initial Broth: Pour in about two-thirds of the chicken broth. Stir and bring to a gentle simmer, adjusting the heat to maintain a gentle bubbling.
- Simmer Rice: Let the rice simmer for 5 minutes stirring occasionally, then continue simmering for another 2 minutes until the broth is mostly absorbed and rice grains begin to appear on the surface.
- Add Remaining Broth and Milk: Add the leftover broth and milk, stir, and simmer for 3 minutes. Stir again and continue simmering for another 2 minutes.
- Check Consistency: The risotto should have a soupy texture with rice that’s slightly undercooked.
- Incorporate Peas and Cheese: Add the thawed peas and grated Parmesan cheese, stirring quickly to combine.
- Season: Taste the risotto, then season with additional salt and pepper as needed. Stir quickly.
- Add Extra Butter: Stir in 1 to 2 tbsp of extra butter vigorously for about 10 seconds to enhance creaminess.
- Fold in Prawns: Gently stir the cooked prawns back into the risotto, including any juices that remain in the bowl.
- Finish Cooking: Remove the pot from heat; the risotto should resemble a porridge-like consistency. If too thick, loosen with hot tap water, adding 2 tablespoons at a time and stirring.
- Serve and Garnish: Give the risotto one last thorough stir just before serving. Ladle into bowls ensuring it oozes slightly and isn’t sticky or clumpy. Garnish with extra grated Parmesan and finely chopped parsley if desired.
Notes
- Use fresh, high-quality raw prawns or shrimp for best flavor and texture.
- Arborio rice is essential for authentic risotto because of its high starch content, which ensures creaminess.
- The final texture should be creamy and slightly loose, not dry or clumpy; loosen with hot water if needed.
- Keep the chicken broth and milk at room temperature before adding to maintain a consistent simmer.
- Extra butter stirred in at the end is crucial for a rich, velvety finish.
- White wine can be substituted with water if desired, but it adds depth of flavor.
