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    Home » Recipes » Entrees

    Prawn Risotto Recipe (AKA Shrimp Risotto)

    Published: Dec 4, 2019 · Modified: Jul 30, 2020 by Sally · This post may contain affiliate links · 17 Comments

    409 shares
    Jump to Recipe Print Recipe

    This prawn risotto recipe (also known as shrimp risotto) is so easy to cook up and is so flavorful and creamy.

    If you have held back making risotto because it seems to hard - this risotto recipe is for you! Creamy and lemony with a lightly firm texture like rice (but better!)

    What You'll Need

    2 tablespoon olive oil (or oil of choice), divided

    2 tablespoon butter , divided

    1 pound prawns or shrimp (de-veined & peeled with tail still on), thawed

    ¼ cup lemon juice (or juice of one large lemon)

    1 tablespoon garlic , minced (2-3 large cloves)

    1 teaspoon dry thyme

    ¼ teaspoon paprika

    1-½ teaspoon lemon zest (or amount from one large lemon)

    1-½ cups Arborio rice , uncooked

    3 cups chicken stock , or broth

    ¼ teaspoon salt , more to taste

    ¼ teaspoon black pepper , more to taste

    ½ cup heavy cream

    ¼ cup parmesan cheese , grated

    Prawns vs Shrimp

    What's the difference?

    Prawns and shrimp are actually different creatures, but for the sake of recipes they are one in the same and can be freely used interchangeably.

    So ... don't worry, Prawn Risotto and Shrimp Risotto are one in the same.

    I actually used shrimp in this recipe, but depending on where you live you may have easier access to prawns.

    So, why is the name of the recipe Prawn Risotto instead of Shrimp Risotto?

    Good question! It's simply because prawn recipes are more widely searched than shrimp recipes. And I wanted more people to be able to access this delicious, easy risotto recipe.

    Plus, I wanted you (and everyone else) to realize that they too can create this fancy-shmancy, tasty creamy risotto recipe for themselves at home.

    It really is easy and quick, but you do need to stay in the kitchen for 20-30 minutes and watch the pot so the risotto doesn't scorch.

    You are basically cooking rice, but it's cooking uncovered and tended. Normal rice is cooked covered and unattended.

    Prawn Risotto Recipe

    Tips for Making Prawn Risotto

    Having all your ingredients handy for this recipe before starting is a great idea, as it moves fairly quickly.

    Plus, you will want to keep your eye on the pot the whole time so the risotto doesn't get too hot and scorch on the bottom.

    If using frozen prawns / shrimp, you could gather all your ingredients together while they are thawing to save time.

    If using frozen, which I did, you will want to thaw the prawns (shrimp) in some cold water for about 10-15 minutes before cooking.

    I also blot them a bit with napkins or paper towels to remove more of the excess water after draining before adding them to the hot pan.

    The first cooking step is to quickly brown the prawns (even if they are already cooked).

    Make sure your pan is nice and hot before adding the oil and prawns. They will brown quickly, and you don't want them to overcook (they'll get rubbery).

    Just a nice brown, which will add some lovely, tasty brown bits to the pan (which will in turn add lots of yummy flavor to your risotto).

    After the shrimp is done, you will remove them from the pan (again, you don't want to overcook them). They will be added back at the end.

    The lemon juice is added to the pan after removing the prawns. Still with the pan on medium heat, the lemon juice will de-glaze the pan.

    This process "sweeps" up the brown bits and adds lovely flavor. It's a quick process (one minute or less) - you don't want all the lemon juice to evaporate.

    The rest of the process is fairly simple. Just follow the directions and watch your pot, stirring frequently.

    A good portion of the liquid will evaporate off while cooking, which is what you want. This leaves you with condensed, rich flavors and creamy texture.

    Shrimp with Risotto

    Making Risotto with Shrimp

    Heat Dutch oven (or heavy pot) to medium on stove top for 2-3 minutes. Once heated, add 1 tablespoon each of butter and oil.

    Cook the shrimp 2-4 minutes, stirring halfway through to brown on both sides. If shrimp is already cooked, cook just until browned (you don't want to overcook). Then remove the shrimp from the pan.

    You will next de-glaze your pan with lemon juice by adding it to the pan and stirring to combine the brown bits from the bottom of the pot (still on medium heat - 1 minute max).

    Quickly add 1 tablespoon oil as well as the garlic, thyme, paprika, lemon zest, and rice. Stir and cook on medium for 2 minutes uncovered.

    Add all of the broth, salt, black pepper, and the other 1 tablespoon of butter and stir.

    Still on medium heat, you will cook the mixture uncovered for about 20 minutes, making sure to stir frequently.

    Turn the heat off, add the cream and parmesan cheese, and stir. Let sit 5 minutes. Taste and add more salt and black pepper as desired. Stir again as needed and serve right away.

    Add shrimp to the risotto and mix in, or add to the top of each serving.

    Rice should still be a bit under cooked (slightly chewy), and mixture should be thick and creamy. If thicker than you want, you can add more broth and/or cream.

    Other Recipes to Love:

    Creamy Scalloped Potatoes

    Cream Style Corn (so creamy & cheesy with no sugar added)

    Sauteed Broccoli with Red Peppers

    Tuscan Butter Shrimp

    Chorizo-Stuffed Mushrooms

    Recipe

    Prawn Risotto Recipe

    Prawn Risotto Recipe (AKA Shrimp Risotto)

    This prawn risotto recipe (also known as shrimp risotto) is so easy to cook up and is so flavorful and creamy.
    4.91 from 21 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 694kcal
    Author: Sally

    Ingredients

    • 2 tablespoon olive oil (or oil of choice), divided
    • 2 tablespoon butter , divided
    • 1 pound prawns or shrimp (de-veined & peeled with tail still on), thawed
    • ¼ cup lemon juice (or juice of one large lemon)
    • 1 tablespoon garlic , minced (2-3 large cloves)
    • 1 teaspoon dry thyme
    • ¼ teaspoon paprika
    • 1-½ teaspoon lemon zest (or amount from one large lemon)
    • 1-½ cups Arborio rice , uncooked
    • 3 cups chicken stock , or broth
    • ¼ teaspoon salt , more to taste
    • ¼ teaspoon black pepper , more to taste
    • ½ cup heavy cream
    • ¼ cup parmesan cheese , grated
    US Customary - Metric

    Instructions

    • Heat Dutch oven to medium on stove top for 2-3 minutes. Add 1 Tbs each of butter and oil. Cook shrimp 2-4 minutes, stirring halfway through to brown on both sides. Remove shrimp from the pan.
    • De-glaze pan with lemon juice by adding it to the pan and stirring to combine the brown bits, still on medium heat (1 minute max).
    • Quickly add 1 Tbs oil garlic, thyme, paprika, lemon zest, and rice. Stir and cook on medium for 2 minutes uncovered.
    • Add all the broth, salt, and black pepper, and other 1 Tbs of butter and stir. Still on medium heat, cook uncovered for about 20 minutes, stirring frequently.
    • Turn heat off. Add cream and parmesan and stir. Let sit 5 minutes. Taste and add more salt and black pepper as desired. Stir and serve right away.
    • Add shrimp to the risotto and mix in, or add to the top of each serving.
    • Rice should still be a bit under cooked (slightly chewy), and mixture should be thick and creamy. If thicker than you want, you can add more broth or cream.

    Nutrition

    Calories: 694kcal | Carbohydrates: 69g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 351mg | Sodium: 1448mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 734IU | Vitamin C: 13mg | Calcium: 267mg | Iron: 6mg
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    Reader Interactions

    Comments

    1. Diane schneider

      August 18, 2023 at 2:22 am

      5 stars
      This was soooo good! I’ve never made risotto before and was a little nervous but it was very easy (thank you for the tip to get all the ingredients out and ready ahead of time). It was really creamy and packed with flavor. Absolutely loved this!

      Reply
      • Sally

        August 18, 2023 at 3:31 am

        Awesome Diane! So glad to hear!

        Reply
    2. Sara

      June 05, 2021 at 9:40 pm

      5 stars
      First time making risotto and it came out beautifully. I used the shell and heads of the prawns adding them to the stock for extra flavour. Definitely keeping this recipe on hand

      Reply
      • Sally

        June 08, 2021 at 2:26 am

        Thanks Sara - So glad you liked it!

        Reply
    3. Kacey

      February 23, 2020 at 2:34 pm

      5 stars
      This looks so comforting! Definitely want to give this one a try!

      Reply
      • Sally

        February 23, 2020 at 11:33 pm

        5 stars
        Thanks Kacey! Hope you love it!

        Reply
    4. Angela Allison

      February 23, 2020 at 11:59 am

      5 stars
      Wow, what an incredible recipe! So simple to make and so full of flavor. My kids ate up this shrimp risotto and asked for more. Will definitely make again!

      Reply
      • Sally

        February 23, 2020 at 11:32 pm

        5 stars
        Glad you and your kids loved it, Angela!

        Reply
    5. Caroline

      February 23, 2020 at 10:52 am

      5 stars
      Shrimp works well with risotto and this looks like a tasty, comforting meal.

      Reply
    6. Dannii

      February 23, 2020 at 7:55 am

      5 stars
      I love a risotto - so comforting. This one looks delicious.

      Reply
      • Sally

        February 23, 2020 at 11:31 pm

        Thanks Dannii! It is!

        Reply
    7. Sadia Malik

      February 23, 2020 at 4:28 am

      5 stars
      I always thought prawn and shrimp were the same. This looks delicious.

      Reply
      • Sally

        February 23, 2020 at 4:53 am

        A surprise to me too, Sadia! Same taste, though, so it really doesn't matter as far as cooking goes!

        Reply
    8. Anita

      February 23, 2020 at 3:41 am

      5 stars
      We love anything with prawn, so had to made this of course. It's a very lovely risotto and we all love it. 🙂

      Reply
      • Sally

        February 23, 2020 at 4:54 am

        Glad to hear it, Anita! Thanks for letting me know!

        Reply
    9. Linda

      December 16, 2019 at 1:41 am

      5 stars
      Loved it! Followed the directions and it turned out perfectly!

      Reply
      • Sally

        December 16, 2019 at 2:35 am

        That's great, Linda! So glad it turned out perfectly for you ... thanks for letting me know!

        Reply

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    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

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    409 shares