Prawn Risotto Recipe
Make Prawn Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling, as you will be adding it to the rice gradually.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and sauté for an additional minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes, allowing it to absorb the flavors and toast slightly.
Cooking
- 4
Deglaze with Wine
Pour in the white wine and stir until it has mostly evaporated, about 2-3 minutes.
- 5
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- 6
Cook the Prawns
In the last 5 minutes of cooking, add the prawns to the risotto. Stir gently until they turn pink and are cooked through.
- 7
Finish the Risotto
Once the rice is cooked, remove the skillet from heat. Stir in the remaining tablespoon of butter and the grated Parmesan cheese. Season with salt and black pepper to taste.
Serving
- 8
Garnish and Serve
Serve the risotto hot, garnished with chopped fresh parsley. Enjoy your delicious prawn risotto!