Best 3 Garlic Prawn Risotto Recipes

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Indulge in a culinary journey with our delectable Garlic Prawn Risotto. This dish combines the richness of Arborio rice, the succulent flavors of prawns, and the aromatic essence of garlic. Each bite offers a symphony of textures and flavors, leaving you craving more.

Dive into our comprehensive recipe collection and discover variations that cater to your taste preferences. Learn how to elevate the classic Garlic Prawn Risotto with a creamy tomato sauce, or tantalize your taste buds with a spicy version featuring a piquant chili kick. For those seeking a vegetarian delight, explore our meatless rendition that swaps prawns for roasted vegetables, delivering a hearty and flavorful alternative.

Our recipes are meticulously crafted to guide you through every step, ensuring success in your culinary endeavor. Detailed instructions, precise measurements, and helpful tips guarantee a perfect risotto every time. Elevate your cooking skills and impress your loved ones with this versatile dish that's perfect for any occasion.

Let's cook with our recipes!

PRAWN RISOTTO



Prawn risotto image

Try this authentic seafood risotto, typical of Venetian cooking

Provided by Carmelita Caruana

Categories     Dinner, Lunch, Main course

Time 1h10m

Number Of Ingredients 10

450g raw large unshelled prawn
1 garlic clove , peeled
1 fresh bay leaf , shredded
3 tbsp extra-virgin olive oil
85g unsalted butter
2 shallots or a small onion, finely chopped
350g Vialone nano or arborio rice
125ml dry white wine
1 tsp tomato purée
1 tbsp chopped fresh flatleaf parsley , optional

Steps:

  • Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
  • Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
  • Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
  • Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
  • Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
  • Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.

Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium

EASY PRAWN RISOTTO WITH PEAS



Easy prawn risotto with peas image

Creamy prawn risotto with peas with lemon and garlic is an easy, delicious dinner recipe perfect for spring.

Provided by Alida Ryder

Categories     Dinner

Time 40m

Number Of Ingredients 13

2 cups risotto rice
2 tbsp olive oil
1 onion (finely chopped)
3 garlic cloves (crushed)
1 cup white wine
4 cups stock
1 cup frozen peas
½ cup parmesan cheese
2 tbsp butter
lemon juice (to taste)
salt and pepper (to taste)
500 g (1lb) prawns/shrimp (peeled and deveined (if using whole prawn, you'll need 800g/1½lbs))
2 tbsp fresh chives (finely chopped)

Steps:

  • Peel and devein the prawns than add to a medium mixing bowl.
  • Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.
  • Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
  • In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.
  • Add the garlic and cook for 30 minutes. Pour in the rice and stir.
  • Pour in the white wine and allow to reduce.
  • Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.
  • Stir in the peas, butter and parmesan then season with salt and pepper to taste.
  • Add a generous squeeze of lemon juice.
  • Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.

Nutrition Facts : Calories 525 kcal, Carbohydrate 92 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 947 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving

GARLIC PRAWN RISOTTO



Garlic Prawn Risotto image

Make and share this Garlic Prawn Risotto recipe from Food.com.

Provided by Poppy

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

225 g peas
120 g zucchini, thickly sliced
2 tablespoons olive oil
1 onion, finely chopped
1/2 teaspoon saffron thread
250 g arborio rice
4 cloves garlic, crushed
225 g button mushrooms, sliced
1 lemon, juice and rind of
3 cups fish stock or 3 cups vegetable stock
300 g cooked prawns, peeled,tails intact
3 tablespoons chopped flat leaf parsley

Steps:

  • Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
  • Set aside.
  • Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
  • Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
  • Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
  • Repeat twice by separately adding the remaining thirds of stock.
  • Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
  • Stir in parsley and season.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your risotto.
  • Don't overcrowd the pan. If you add too much rice to the pan, it will not cook evenly and will become mushy.
  • Stir the risotto frequently. This will help to prevent the rice from sticking to the bottom of the pan and burning.
  • Add the liquid gradually. Don't pour all of the liquid into the pan at once. Add it in small increments, stirring constantly, until the rice has absorbed all of the liquid.
  • Cook the risotto until it is creamy and al dente. The rice should be cooked through but still have a slight bite to it.
  • Season the risotto to taste. Add salt, pepper, and other seasonings to taste.
  • Serve the risotto immediately. Risotto is best served hot and fresh.

Conclusion:

Garlic prawn risotto is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy texture, savory flavor, and plump prawns, this risotto is sure to please everyone at the table. So next time you're looking for a delicious and satisfying meal, give garlic prawn risotto a try.

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