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.
Servings: 4 servings
Calories: 694kcal
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
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