Prawn Risotto with Garlic, Chilli and Spring Onions

Check out my prawn risotto recipe below!

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, particularly this prawn with garlic and chilli (which requires lots of chopping) almost therapeutic as it’s such a leisurely process.

The trick is to add the stock gradually so the rice doesn’t turn to mush. It’s always a crowd-pleaser and risotto impresses dinner party guests too so is a go-to (I make a veggie version for myself).

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

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.

Read more rice/ risotto based recipes here.