This creamy prawn risotto (also known as shrimp risotto) is a fabulous gourmet dish that is easy to make and impossible to say no to! Plump, juicy prawns and rich, parmesan risotto go together so perfectly, it’s a match made in heaven!
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Instructions
Bring a large frying pan to medium heat with the olive oil, then add shallots (or onion) and garlic. Cook until shallots are softened (1-2 minutes). Add the Arborio rice (or Carnaroli rice), cook stirring occasionally for 1-2 minutes before adding the dry white wine to deglaze the pan.
Add wine and cook for a minute, keeping the rice moving (stirring frequently). Add one-third of the seafood stock, cook (stirring occasionally) for 3-5 minutes until the rice has absorbed most of the liquid.
Add the remaining seafood stock in ladled increments, allowing the rice to slowly absorb the liquid until the arborio rice becomes slightly translucent and is an al dente firmness and the core can still be seen in the center (about 20 minutes total time once the broth is added).
Once all of the stock has been added (when you think you've just added the last ladleful), stir in the shrimp. Stir occasionally until the shrimp is pink and cooked through, about 3 minutes.
Finally, stir in the butter, lemon juice, zest, Parmesan cheese, and salt & pepper (to taste). Stir vigorously until all ingredients are well combined and a thick, creamy risotto is achieved.
Remove from heat and portion onto heated plates. Garnish with fresh chopped dill or parsley if desired.