Garlic Prawn Risotto
Indulge in the luxurious flavors of this Garlic Prawn Risotto, a creamy and savory dish perfect for a comforting weeknight dinner or an elegant dinner party centerpiece. Featuring tender Arborio rice simmered to perfection in a fragrant base of garlic, shallots, and dry white wine, this recipe is elevated with juicy, succulent prawns delicately cooked in butter and olive oil. Finished with a generous sprinkle of Parmesan cheese, a hint of zesty lemon juice, and a fresh parsley garnish, this risotto is irresistibly creamy with a delightful burst of flavor in every bite. Ready in just 50 minutes, this one-pan wonder combines gourmet flair with everyday practicality, making it a must-try for seafood and risotto enthusiasts alike.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 300 grams Raw prawns (peeled and deveined)
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cloves Garlic (minced)
- 1 Shallot (finely chopped)
- 4 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
Heat the chicken or vegetable stock in a saucepan over low heat to keep it warm.
In a large skillet or saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the prawns and cook for 1-2 minutes per side, until they turn pink and are just cooked through. Remove them from the pan and set aside.
In the same pan, heat another tablespoon of olive oil. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until softened and fragrant.
Add the Arborio rice to the pan and stir to coat the rice with oil, allowing it to toast for about 1-2 minutes.
Pour in the white wine, stirring constantly until the wine is mostly absorbed by the rice.
Begin adding the warm stock, one ladleful at a time, to the rice. Stir frequently, making sure the liquid is almost fully absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked al dente, approximately 20-25 minutes.
Stir in the Parmesan cheese, remaining tablespoon of butter, and lemon juice. Season with salt and black pepper to taste.
Return the cooked prawns to the pan and gently toss them into the risotto to reheat for 1-2 minutes.
Garnish the risotto with fresh parsley. Serve immediately, warm and creamy.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 8076 mg | 351% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.9 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1629 mg | 125% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1481 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
