Are you looking to impress your guests or make a special date night unforgettable? Look no further than this amazing prawn risotto recipe. By combining risotto rice, plump juicy prawns, asparagus and sun dried tomatoes you have a one pot dinner that is of exquisite taste and restaurant-quality.
Many people shy away from risotto because the constant stirring can seem overwhelming. Once you add protein, vegetables, and cheese to a risotto, you basically have a one pot dinner that takes a little attention. I'm here to tell you, it's nothing to be afraid of and it's totally worth the effort. There is nothing quite so decadent as a bowl of creamy risotto.
Serve as a hearty stand alone dish or add a simple green salad and a glass of wine for a well balanced meal. Try Greek Salad, Arugula Salad, or Italian Chopped Salad
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Ingredients
- Arborio or Carnaroli Rice
- Prawns or Jumbo Shrimp
- Chicken Stock
- Asparagus
- Sun Dried Tomatoes
- Lemon
- White Wine
- Parmesan Cheese
- Butter
- Olive Oil
How to Make Creamy Prawn Risotto
Step 1: Heat the Broth
- In a small sauce pot, add chicken broth and the zest of 1 lemon. Bring to a simmer and turn off.
Step 2: Sear Prawns or Shrimp
- Next, heat a large skillet or Dutch oven on medium-high heat.
- Pat cleaned prawns dry with a paper towel and season with salt and black pepper to taste.
- Add olive oil to the skillet, and quickly sear seasoned prawns. Remove them from the pan and set a side. They may not be fully cooked, but will be finished at the end.
Step 3: Toast Risotto Rice
- Then, add 2 Tablespoons of butter to the pan and let it melt, but not brown.
- Next, add Arborio rice and gently stir into the fat and pan drippings until it begins to toast.
- Add minced garlic and let it warm through.
Step 4: Build Flavor
- Add lemon juice and white wine to the toasted rice and deglaze the pan picking up any stuck bits of shrimp or rice from the bottom.
- Turn the heat down to low and let the liquids gently simmer until they are fully absorbed.
- Next, add 1-2 ladles full of warm broth to the rice. Stir gently to prevent burning and sticking. Let simmer on very low heat until nearly all of the liquid is absorbed.
- Repeat this process until ½ of the broth has been used.
Step 5
- Then, add asparagus pieces and sundried tomatoes.
- Continue to add broth, stir, and let simmer until all of the cooking liquid has been used. The Arborio rice should be al-dente with an overall creamy texture. The asparagus should be fully cooked.
Step 6: Make it Extra Creamy
- Then, add asparagus pieces and sundried tomatoes.
- Continue to add broth, stir, and let simmer until all of the cooking liquid has been used. The Arborio rice should be al-dente with an overall creamy texture. The asparagus should be fully cooked.
Step 7: Finish Shrimp and Serve
- Next, stir in grated parmesan and the remaining butter (2 Tablespoons).
- Taste to check seasoning and adjust with salt and pepper to taste.
- Finally, add the shrimp and stir until they are warm and cooked through.
- Remove from the heat and serve.
Substitutions
- Jumbo Shrimp can be substituted for prawns. While prawns are a bit more meaty and sweet, large shrimp are more readily available and budget friendly. You can always opt for frozen prawns or shrimp.
- Frozen or fresh peas can be used in place of asparagus.
- Fresh tomatoes can be used in place of sun dried.
- At the end of the day, risotto making is a technique and once you have that mastered, you can combine endless delicious combinations.
FAQs
No! You need to use Arborio or Carnaroli rice. These varieties have a higher starch content than other type of rice. That starch makes the creamy rice you expect from risotto without adding milk or heavy cream.
Diana’s Tips for Success
Patience is key when cooking risotto! Gradually add ladles of hot chicken stock, allowing each addition to be absorbed before adding the next. This cooking process, along with frequent stirring, is key to achieving the creamy texture that makes a good risotto.
Keep the heat low! Don’t try to rush the process. It takes time for the rice to absorb the cooking liquid. Keep the risotto pot at a low simmer. Turning up the heat will cause both the liquid to evaporate instead of absorb and the rice to burn and stick to the bottom of the pot.
Use hot broth. The rice will cook best if it doesn't keep changing temperature.
Storage and Reheating
Leftover Risotto can be stored in an airtight container for 2-3 days.
To reheat, place in a microwave safe bowl and place a damp paper towel over the top. Heat for 30 seconds at a time, stirring in between, until the risotto is heated throughout.
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📖 Recipe
Easy Prawn Risotto (Shrimp)
Equipment
- 1 Small Sauce Pot for broth
- 1 Large Pot or Dutch Oven
Ingredients
- 4 Cups Chicken Broth
- 1 Lemon Zest and Juice
- 1 Pound Prawns or Jumbo Shrimp peeled deveined, tails off
- 2 Tablespoon Olive Oil
- 1 Cup Arborio Rice
- 4 Tablespoons Butter
- 2-3 Cloves Garlic minced
- ¾ Cup Dry White Wine
- 1 Pound Asparagus trimmed, cut into 1 inch pieces
- ½ Cup Sundried Tomatoes drained
- 6 Ounces Parmesan Cheese grated
- Salt
- Black Pepper
Instructions
- In a small sauce pot, add chicken broth and the zest of 1 lemon. Bring to a simmer and turn off.
- Next, heat a large skillet or Dutch oven on medium-high heat.
- Pat cleaned prawns dry with a paper towel and season with salt and black pepper to taste.
- Add olive oil to the skillet, and quickly sear seasoned prawns. Remove them from the pan and set a side. They may not be fully cooked.
- Then, add 2 Tablespoons of butter to the pan and let it melt, but not brown.
- Next, add Arborio rice and gently stir into the fat and pan drippings until it begins to toast.
- Add minced garlic and let it warm through.
- Add lemon juice and white wine to the toasted rice and deglaze the pan picking up any stuck bits of shrimp or rice from the bottom.
- Turn the heat down to low and let the liquids gently simmer until they are fully absorbed.
- Next, add 1-2 ladles full of warm broth to the rice. Stir gently to prevent burning and sticking. Let simmer on very low heat until nearly all of the liquid is absorbed.
- Repeat this process until ½ of the broth has been used.
- Then, add asparagus pieces and sundried tomatoes.
- Continue to add broth, stir, and let simmer until all of the cooking liquid has been used. The Arborio rice should be al-dente with an overall creamy texture. The asparagus should be fully cooked.
- Next, stir in grated parmesan and the remaining butter (2 Tablespoons).
- Taste to check seasoning and adjust with salt and pepper to taste.
- Finally, add the shrimp and stir until they are warm and cooked through.
- Remove from the heat and serve.
Notes
- Jumbo Shrimp can be substituted for prawns. While prawns are a bit more meaty and sweet, large shrimp are more readily available and budget friendly. You can always opt for frozen prawns or shrimp.
- Frozen or fresh peas can be used in place of asparagus.
- Fresh tomatoes can be used in place of sun dried.
- At the end of the day, risotto making is a technique and once you have that mastered, you can combine endless delicious combinations.
- Patience is key when cooking risotto! Gradually add ladles of hot chicken stock, allowing each addition to be absorbed before adding the next. This cooking process, along with frequent stirring, is key to achieving the creamy texture that makes a good risotto.
- Keep the heat low! Don’t try to rush the process. It takes time for the rice to absorb the cooking liquid. Keep the risotto pot at a low simmer. Turning up the heat will cause both the liquid to evaporate instead of absorb and the rice to burn and stick to the bottom of the pot.
- Use hot broth. The rice will cook best if it doesn't keep changing temperature.
Nutrition
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Diana Reis says
One of my family's favorites.