Garlic Prawns Risotto

    I invented this recipe but it's really just a basic risotto with prawns added at the end! Simple to make and so good.

    1 person made this

    Serves: 2 

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 brown onion, diced
    • 1 cup Arborio rice
    • splash white wine
    • 4 cloves garlic, minced
    • seafood stock, as needed (a few cups), kept hot
    • 12 prawns, unpeeled
    • 1/2 cup grated Parmesan
    • parsley, to garnish

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the butter and olive oil in a heavy frypan. Add onion and saute until soft.
    2. Add the rice and stir to coat with oil until rice is translucent. Add a splash of wine and cook until evaporated. Add garlic.
    3. Add hot stock, a ladleful at a time, and cook until absorbed, stirring constantly. It should take about 20 minutes to cook the rice. Add prawns when you estimate you have about five minutes left, and cook until pink.
    4. Serve garnished with cheese and parsley.

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