Prawn Risotto with Garlic, Chilli and Spring Onions

 

prawn risotto with chilli, spring onion and garlic

There’s a popular misconception that risottos are tricky to make, but that’s just not true. It isn’t a ‘quick dish’ but I find cooking risotto almost therapeutic as it’s such a leisurely process.

The trick is to add the stock gradually so the rice doesn’t turn into mush.

I hope you enjoy this dish as much as I do.

prawn risotto with chilli, spring onion and garlic

prawn risotto with chilli, spring onion and garlic

prawn risotto with chilli, spring onion and garlic

Ingredients

Serves 4

  • 3 tbsp good quality extra virgin olive oil
  • 2 cloves of garlic, sliced thinly
  • 300g risotto rice (we used arborio)
  • 1 small glass white wine (optional)
  • 1½ litres fish stock, boiling
  • A bunch of spring onion, thinly sliced
  • 1 red chilli, deseeded, half sliced and half finely chopped
  • 400g tiger prawn prawns, de-shelled
  • Juice of 1 lemon
  • Salt & pepper to season

Method

Heat the olive oil in a large pan on a medium heat, add the garlic and cook until soft.

Add the risotto rice and fry for 2 minutes. Add the white wine, stirring it into the rice until all the liquid is absorbed.

Now start adding your stock very gradually, one ladle at a time. Stir until all the liquid is absorbed into the rice before adding your next ladle.

Stir regularly and slowly until all the stock is absorbed – it should take about 10 – 15 minutes.

About 5 minutes before the risotto is ready, add the spring onions and chilli, stir for a couple of minutes and then add your prawns. Cook until the prawns are pink and the rice is al dente!

Serve with a squeeze of lemon and season with salt and pepper.

 

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66 Responses

  1. Heena C Khan

    This looks so good. We are fans of prawns so this is going to be one I will be trying out. Little one will be happy to try this too. Will let you know how it turns out 🙂

    Reply
  2. Tanita

    This dish looks divine Vicky! I am a huge fan of Risotto and I love prawns too, so this is definitely something I would enjoy. I have a tried a diet too not vegan but still cutting out certain foods, cutting out carbs including sugar instead of meat, and like you I felt so much better, loads of energy even though I cut out carbs. It must be something about changing your diet, it really does boost you. x

    Reply
    • honestmum

      It helps doesn’t it, I try not to eat too many carbs although did eating vegan, back to low GI and feeling good still x

      Reply
    • honestmum

      I have to have chilli with everything, thanks Lucy, so glad you like it (just heard it’s going to be published in a magazine next month) x

      Reply
  3. Heather @ Nom Monster

    That looks amazing. I’m probably more scared of making risotto than I should be and it needs to be on my list of things to try…. though maybe more as a date-at-home meal than a family meal. Some things look too good to share with the kids.

    Reply
    • honestmum

      OOh love that sound of that, yes would totally work for date at home nights and is honestly easier than you think ( I felt the same before cooking it up too) x

      Reply
  4. Jenny

    Gorgeous recipe this week hun. Looks delicious as always and perfect for summer. Love risotto. Thanks for hosting.

    Reply
  5. Fola Lewis

    I adore risotto and yours looks so yummy. Don’t tend to love the ones I have when I eat out unless its in a posho restaurant. Would love to find a low GI version of risotto rice so I can have my wicked way. Well done on your 4 week detox, it’s great that it paid off.I do like vegan food but I also love my meat so your 4 weeks is definitely worth a try. thanks for a good read as always!

    Reply
    • honestmum

      Thanks Fola, I did enjoy it, I mostly eat low GI foods too but risotto never seems to bother me or my blood sugar for some reason.

      Reply
  6. Katie @ AMotherThing

    I LOVE risotto! It’s one of my very favorite foods, though I hardly ever make it. I need to try this one. I think even my picky eater son would try it!

    Reply
  7. Sophie @ Mum, M & More

    We are huge risotto lovers and at least 1 a week. M loves them. Prawns are one of my favourite foods, but unfortunately Hubby is allergic, so its a no go, so I only get them when he is out for the night or we go out for a meal. This is my ideal meal and my mouth is watering!! 🙂 #tastytuesdays x

    Reply
  8. Hayley @ Snap Happy Bakes

    I’ve always liked the idea of being vegan, but I just couldnt give up fresh fish. I’m loving prawns, crayfish, shrimp at the moment! Would be sad to see them go! Love the sound of your risotto! Yum!

    Reply
  9. Heather@hungryforbalance

    I completely agree with you about the benefits of a vegan diet. I follow a mostly vegan diet and I honestly do feel better. On the other hand, I also love goat cheese. So, as you said, it’s all about balance, right?
    I have never made risotto before, but this looks delicious.

    Reply
    • honestmum

      Absolutely and I think I’ll definitely incorporate more vegan days and I’d do several of these detoxes a year. I do love fish and seafood and like you, goat’s cheese xx

      Reply
  10. Claire Huston

    I don’t think I could last a week vegan, let alone four. There are too many neighbours barbecuing sausages at the moment! I do love risotto – haven’t had it for ages. This looks delicious 🙂

    Reply
  11. Harps

    Sounds yummy! I just need to find a prawn substitute as we’re full time vegetarians xx thanks for hosting #tastytuesdays

    Reply
  12. Jemma Chambers

    My boys have just got into Risottos so will be giving this one a try, although the big one will turn his nose up at the prawns which just means more for me! yum

    Reply
  13. Helen

    I’m a vegetarian, so unfortunatly can’t make this recipe, but I am a big fan of risotto! My favourite is butternut squash 🙂

    Helen x

    http://treasureeverymoment01.blogspot.co.uk/

    Reply
  14. Ebabee

    I don’t have a new recipe to link up but I had to stop by as that risotto sounds like heaven to me – garlic, chilli, spring onions – what’s not to love? I have saved this and will be trying it out soon – can’t wait! Beautiful shots too xx

    Reply
  15. Jen

    Well done for managing 4 weeks as a vegan, not sure I could do it just yet, maybe one day. The prawns in this risotto look too good!

    Reply
    • honestmum

      Thanks Jen, I felt really good eating that way but back to fish and meat now, I think I’ll do it every so often as a cleanse. Glad you like the risotto x

      Reply
  16. Sarah James

    Congrats on completing 4 weeks of your vegan detox, I don’t eat meat that often but I would really miss eggs more than cheese I think. Your risotto looks delicious, I love the photos.

    Reply
  17. Rebecca U

    I eat very little meat these days and feel good from it – not sure I could give up cheese either lol but happy being a veggie. Thanks for hosting x

    Reply
  18. Nikki Frank-Hamilton

    That looks so delish! I love risotto too and this flavor combo looks incredible. I am with you, I love my cheese, congrats on making it for 4 weeks, I’m sure that it was worth it!

    Reply
  19. Mel

    Your risotto looks scrumptious! I love rice, but rarely make risotto. You’ve inspired me to make it again! Xxx

    Reply
  20. Elizabeth @ Rosalilium

    Yum! How do you feel going back to meat/fish after your veganism? Was it weird or totally or normal?

    I don’t tend to eat risotto often as usually it contains cheese which I don’t like. But I did make a butternut squash one a while ago and that was fab and cheese-free.

    Reply
    • honestmum

      It didn’t feel that strange chick, the first day was a little weird then I was eating fish and cheese in no time. I think I’d do it agin, maybe a few times a year. Ooh bet your butternut squash risotto was divine x

      Reply

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