Risotto with Prawns
Risotto with prawns is a good use for a bag of frozen prawns: the rice turns creamy as you add the stock, and the prawns only need three minutes at the end, so they stay tender instead of rubbery. All you need is arborio rice, hot stock, a splash of white wine and a little parmesan. It is a one-pan supper for four that feels more special than it is difficult.
- Total
- 45 min
- Prep
- 10 min
- Cook
- 33 min
- Serves
- 4
- Per serving
- 545kcal
What to buy for risotto with prawns
Arborio rice is the usual choice, and it is stocked in every big supermarket. Raw peeled king prawns work best because they take on the flavour of the stock; frozen ones are fine and often cheaper. Ready-cooked prawns can go in for the last minute only, just to heat them through.
Keep the stock hot in a separate saucepan, because cold stock slows the rice down and makes it cook unevenly. A dry white such as Pinot Grigio gives the right acidity.
Making risotto with prawns
Tap a time to start a timer.
- Heat the stock Dissolve the stock cube in 1 litre of boiling water in a saucepan and keep it hot over a low heat. Pat the prawns dry with kitchen paper.
- Soften the onion Heat the oil and half of the butter (25g) in a large, deep frying pan over a medium heat. Add the onion and cook for , stirring now and then, until soft but not coloured. Stir in the garlic and cook for .
- Toast the rice Tip in the rice and stir for until every grain looks glossy and the edges turn slightly translucent. Pour in the wine, let it bubble and stir until it has almost all been absorbed, about .
- Add the stock Add one ladleful of hot stock and stir until it has nearly disappeared before adding the next. Keep going for , stirring often. The rice should be tender with a slight bite, and the risotto loose and creamy. You may not need all the stock.
- Cook the prawns Stir in the prawns and cook for , until they are pink and opaque all the way through. Add a little more stock if the risotto looks stiff.
- Finish and rest Take the pan off the heat and beat in the remaining 25g butter and the parmesan. Season with pepper, and a pinch of salt only if it needs it. Cover and leave for , then loosen with a splash of stock if needed and serve straight away.
Serving and swaps
A handful of rocket dressed with lemon juice and olive oil is all this needs on the side, plus a lemon wedge for squeezing over the prawns. Chopped flat-leaf parsley stirred in at the end adds freshness.
For another seafood rice dish, try paella with prawns, or swap the prawns for white fish in risotto with plaice. If you would rather have prawns with pasta, pasta with prawns and garlic is ready in about the same time.
Common problems and fixes for risotto with Prawns
- The risotto turns out gluey and stodgy.
- Add the stock a ladleful at a time and start tasting after 15 minutes. Take the pan off the heat while the rice still has a slight bite, because it carries on softening as it rests.
- The rice is still hard when the stock runs out.
- The heat was probably too high. Add hot water a ladleful at a time, turn the heat down to medium and keep stirring until the grains are tender.
- The prawns are tough and rubbery.
- Add them only for the last 3 minutes and take the pan off the heat as soon as they are pink and opaque. Pat defrosted prawns dry so they do not water down the rice.
- The finished risotto is too salty.
- Parmesan and stock cubes both carry plenty of salt. Taste at the end before adding any, and use a low-salt stock cube if you can find one.
Frequently asked questions about risotto with Prawns
Can you use frozen prawns?
Yes, as long as they are fully defrosted first. Leave them in the fridge overnight, then drain them and pat them dry with kitchen paper before they go into the pan.
What can I use instead of white wine?
Use the same amount of extra hot stock plus a tablespoon of lemon juice. The lemon brings back the sharpness that the wine would have given.
Which rice is best for a risotto?
Arborio is easy to find in supermarkets, and carnaroli is a slightly more forgiving alternative. Long-grain or basmati rice will not turn creamy.
How long does leftover risotto keep?
Cool it quickly, put it in the fridge within an hour and eat it within 24 hours. Reheat it only once, with a splash of water or stock, until it is steaming hot all the way through. It does not freeze well.
How did you like the recipe?
4.7 / 5 · 59 ratings
