Easy Prawn risotto

Easy Prawn risotto

Easy Prawn Risotto

This requires a little more effort than some of my recipes, as you do need to be a little bit more vigilant with a risotto. I find that the secret is all in the pan – a good non stick pan makes all the difference with rice!

Like most of the recipes I share, this one is versatile enough for the ingredients to be altered according to taste. The vegetables are interchangeable and you can substitute chicken and chicken stock for the seafood elements.

Easy Prawn Risotto

Ingredients – serves 4

300g Arriboro rice

2 tbsp Olive Oil

50g butter

1.5l fish stock, hot

175ml white wine (optional)

300g Frozen Prawns – defrosted if frozen

150g Frozen Peas

50g Chopped Mushrooms


  1. Firstly, make the fish stock from a stock cube using boiling water, or if you have fresh stock, heat up in a pan.
  2. In another non stick pan, heat the olive oil over a medium heat and gradually add the rice, mixing well until it is coated in the oil.
  3. Gradually add the hot fish stock a ladle at a time, stirring well. Continue this process until all the liquid has been added and absorbed. This may take 15-20 minutes
  4. Meanwhile, towards the end of the process in step 3, in a separate pan gently heat 25g of the butter over a low heat and stir in the prawns. Add in the mushrooms and brown gently.
  5. Once all the liquid in the rice has been absorbed, add the prawns and mushrooms to the main risotto pan and stir well. Gradually add in the white wine and then the frozen peas.
  6. Add the remaining butter and stir for another 4-5 minutes until the peas are cooked through.
  7. Season with salt, pepper and a squeeze of lemon.
  8. Serve with greens such as uncooked spinach leaves and crusty bread.

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