Prawn Risotto

Best-Ever Prawn Risotto

The ingredients of this wonderful recipe blend well together to produce a sumptuous flavor that would tickle everyone’s palate. It’s an authentic and tasty treat great for lunch.

Best-Ever Prawn Risotto


2 Shallots, finely chopped
1 Stick celery, finely chopped
1 teaspoon Butter
4 teaspoon Chopped fresh parsley
1 teaspoon Fresh Parmesan, to serve
1 tablespoon Half-fat creme fraiche
3 1/2 fl oz Hot water
3 1/2 fl oz White wine
7 fl oz Hot vegetable or fish stock
5 1/2 oz Frozen prawns, defrosted
3 1/2 oz Arborio or other risotto rice
Dash of lemon juice

To Serve:

Mixed side salad with oil-free French dressing

Prawn Risotto photo


Heat the butter in a medium non-stick frying pan over a medium heat. When the butter is hot, add the shallots and celery, and cook, stirring continuously for 3-4 minutes until soft.

Add the rice and seasoning to the frying pan and stir well to coat the rice. Mix the stock and the water. Add just enough of the stock and water mixture to cover the rice and continue to cook, stirring frequently, until it is almost completely absorbed. Continue adding the stock and water in this way until it is almost completely absorbed. Add the wine and continue cooking until that is absorbed.

Stir the prawns and half the parsley into the risotto and heat through.

Add the creme fraiche and lemon juice, stir and serve immediately with the cheese and the remaining parsley sprinkled over. Accompany with a large mixed side salad with an oil-free French dressing.

* Serves 2.

The thick and rich sauce of Prawn Risotto makes it even more tempting, and makes it an absolute treat.

Photo by Vanessa (EY)