Creamy Prawn Risotto
Creamy Prawn Risotto
Ingredients
For the Prawn Stock
- 30 prawns, peeled, shells reserved
- 2 tablespoons olive oil
- 1 handful leek tops
- 2 carrots, chopped
- 1 onion, small, chopped
- 1 chicken stock cube
- 1.5 liters water, or enough to cover ingredients
For the Risotto Base
- 3 tablespoons olive oil
- 8 cloves garlic, processed
- 2 onions, processed
- 1 long red chili, processed
- 1 pinch salt, to taste
- 3 sprigs fresh thyme
- 4 handfuls risotto rice, e.g., Arborio or Carnaroli
- 25 cherry tomatoes
- 1/2 cup white wine
To Finish the Risotto
- 30 peeled prawns, from stock preparation
- 1 tablespoon butter
- 1 lemon, zested
- 1/2 teaspoon lemon juice, from 1/4 to 1/2 lemon
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Peel the prawns, separating the shells from the meat. Reserve both the shells and the peeled prawns.
⏱️ 5 min
- 2
In a large pot, add 2 tablespoons of olive oil and heat over medium-high heat. Add the reserved prawn shells and fry them, stirring occasionally, until they turn bright orange, about 3-5 minutes.
⏱️ 5 min
- 3
Add the leek tops, chopped carrots, and chopped onion to the pot with the prawn shells. Stir to combine and cook for another 3-5 minutes until vegetables soften slightly.
⏱️ 5 min
- 4
Crumble in the chicken stock cube. Pour about 1.5 liters of water into the pot, or enough to fully cover all the ingredients. Bring to a simmer and let it cook for about 15-20 minutes.
⏱️ 20 min
- 5
After simmering, turn off the heat and carefully strain the stock into a smaller pot or heatproof bowl, discarding the solids (shells and vegetables). Keep the hot stock ready and warm over low heat.
⏱️ 5 min
- 6
While the stock is simmering, prepare the risotto aromatics. In a mini food processor, combine the garlic cloves, 2 onions, and 1 long red chili. Process until finely chopped, but not puréed.
⏱️ 5 min
- 7
In a large, heavy-bottomed pan or Dutch oven, add 3 tablespoons of olive oil and heat over medium heat. Add the processed garlic, onion, and chili mixture to the hot oil. Sauté for 5-7 minutes until softened and fragrant.
⏱️ 7 min
- 8
Add a pinch of salt and the fresh thyme sprigs to the pan. Stir well.
⏱️ 1 min
- 9
Add the risotto rice (about 4 handfuls for 4 servings) to the pan and toast it in the oil with the aromatics for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 3 min
- 10
Add the cherry tomatoes to the pan. Pour in about 1/2 cup of white wine and stir continuously until it is completely absorbed by the rice.
⏱️ 3 min
- 11
Begin adding the hot prawn stock to the rice, 2 ladles at a time. Stir continuously until the stock is almost completely absorbed by the rice before adding the next two ladles. This process should take about 15-20 minutes, or until the rice is almost al dente (firm to the bite but cooked through). You will likely use most, if not all, of the stock.
⏱️ 20 min
- 12
Once the rice is almost al dente, add the reserved peeled prawns to the risotto. Stir them in.
⏱️ 2 min
- 13
Add 1 tablespoon of butter. Zest the entire lemon directly into the risotto. Squeeze a tiny amount of lemon juice (from 1/4 to 1/2 lemon) into the risotto, being careful not to make it too acidic.
⏱️ 2 min
- 14
Stir everything together until the prawns are cooked through (they will turn pink and opaque, about 2-3 minutes) and the risotto is creamy. Taste and adjust seasoning if needed.
⏱️ 3 min
- 15
Serve the prawn risotto immediately in warm bowls. Garnish generously with chopped chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Prawn Risotto
For the Prawn Stock
- 30 prawns, peeled, shells reserved
- 2 tablespoons olive oil
- 1 handful leek tops
- 2 carrots, chopped
- 1 onion, small, chopped
- 1 chicken stock cube
- 1.5 liters water, or enough to cover ingredients
For the Risotto Base
- 3 tablespoons olive oil
- 8 cloves garlic, processed
- 2 onions, processed
- 1 long red chili, processed
- 1 pinch salt, to taste
- 3 sprigs fresh thyme
- 4 handfuls risotto rice, e.g., Arborio or Carnaroli
- 25 cherry tomatoes
- 1/2 cup white wine
To Finish the Risotto
- 30 peeled prawns, from stock preparation
- 1 tablespoon butter
- 1 lemon, zested
- 1/2 teaspoon lemon juice, from 1/4 to 1/2 lemon
- 2 tablespoons chives, chopped, for garnish
Instructions
- 1
Peel the prawns, separating the shells from the meat. Reserve both the shells and the peeled prawns.
⏱️ 5 min - 2
In a large pot, add 2 tablespoons of olive oil and heat over medium-high heat. Add the reserved prawn shells and fry them, stirring occasionally, until they turn bright orange, about 3-5 minutes.
⏱️ 5 min - 3
Add the leek tops, chopped carrots, and chopped onion to the pot with the prawn shells. Stir to combine and cook for another 3-5 minutes until vegetables soften slightly.
⏱️ 5 min - 4
Crumble in the chicken stock cube. Pour about 1.5 liters of water into the pot, or enough to fully cover all the ingredients. Bring to a simmer and let it cook for about 15-20 minutes.
⏱️ 20 min - 5
After simmering, turn off the heat and carefully strain the stock into a smaller pot or heatproof bowl, discarding the solids (shells and vegetables). Keep the hot stock ready and warm over low heat.
⏱️ 5 min - 6
While the stock is simmering, prepare the risotto aromatics. In a mini food processor, combine the garlic cloves, 2 onions, and 1 long red chili. Process until finely chopped, but not puréed.
⏱️ 5 min - 7
In a large, heavy-bottomed pan or Dutch oven, add 3 tablespoons of olive oil and heat over medium heat. Add the processed garlic, onion, and chili mixture to the hot oil. Sauté for 5-7 minutes until softened and fragrant.
⏱️ 7 min - 8
Add a pinch of salt and the fresh thyme sprigs to the pan. Stir well.
⏱️ 1 min - 9
Add the risotto rice (about 4 handfuls for 4 servings) to the pan and toast it in the oil with the aromatics for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 3 min - 10
Add the cherry tomatoes to the pan. Pour in about 1/2 cup of white wine and stir continuously until it is completely absorbed by the rice.
⏱️ 3 min - 11
Begin adding the hot prawn stock to the rice, 2 ladles at a time. Stir continuously until the stock is almost completely absorbed by the rice before adding the next two ladles. This process should take about 15-20 minutes, or until the rice is almost al dente (firm to the bite but cooked through). You will likely use most, if not all, of the stock.
⏱️ 20 min - 12
Once the rice is almost al dente, add the reserved peeled prawns to the risotto. Stir them in.
⏱️ 2 min - 13
Add 1 tablespoon of butter. Zest the entire lemon directly into the risotto. Squeeze a tiny amount of lemon juice (from 1/4 to 1/2 lemon) into the risotto, being careful not to make it too acidic.
⏱️ 2 min - 14
Stir everything together until the prawns are cooked through (they will turn pink and opaque, about 2-3 minutes) and the risotto is creamy. Taste and adjust seasoning if needed.
⏱️ 3 min - 15
Serve the prawn risotto immediately in warm bowls. Garnish generously with chopped chives.
⏱️ 1 min