Prawn Risotto Recipe is a tasty, light risotto that is easy to prepare and ideal for any occasion. The recipe for Prawn Risotto proposed here is extremely simple to make, but certainly not lacking in taste.
It is a Prawn Risotto typical of the Italian culinary tradition, ideal to bring to the table on all occasions, even the most important ones. Our shrimp rice, in particular, is an elegant and refined yet light dish, a correct balance of carbohydrates, proteins and fibres, without the addition of butter or cream that are usually used to cream risotto, replaced instead by a mix of fragrances and aromas that make it special and very intriguing.
What you need to make Prawn Risotto
This Prawn Risotto is quick and easy to prepare, but its flavour depends mainly on the choice of basic ingredients: rice, shrimps and shallots. It is a recipe low in saturated fat because the risotto is prepared with only extra virgin olive oil and, at the end, a mix of chives, pink pepper and lemon zest complete the risotto!
To speed up preparation, you can use already shelled shrimps, or even frozen ones. The advice, however, is to prefer fresh prawns to transfer an intense sea aroma to your rice.
You just have to see together, step by step, how to prepare this tasty prawn rice, together with some useful tips for a truly excellent first course!
Storing Prawn Risotto
Prawn Risotto should be eaten as soon as it comes out of the pan, but if you have any leftovers, you can store it.
Keep the Prawn Risotto in the refrigerator for one day unopened in an airtight container.
As this is a dish to be eaten at the moment, it is also not recommended to prepare it in advance. In fact, once the risotto is prepared, it tends to clump together and loses all its creaminess.
Best Prawn Risotto Recipe
Servings: 4 Preparation:20 minutes Cooking time: 15 minutes Calories: 208 Fat: 9g
Ingredients
400 g prawn tail
250 gr carnaroli rice
10 g chives
1 shallot
1 lemon
1.2 l fish stock
0.5 teaspoon pink peppercorns
q.b. extra virgin olive oil
Instructions
Peel 1 shallot and chop it finely. Heat 1 tablespoon of evo oil in a saucepan, add the chopped shallot and a ladle of fish stock and stew over a low flame, stirring often, for 3-4 minutes or until transparent.
Add 400 g prawns (if you use frozen prawns you do not need to thaw them first), turn up the heat, cook for 2-3 minutes until they change colour, drain with a slotted spoon and set aside.
Roast 250 g rice in the sauce over a high flame for 3-4 minutes and bring it to 2/3 of the cooking time, adding the boiling broth one ladle at a time and stirring occasionally. Then add the prawns and turn off the heat.
Top the prawn rice with 1 tablespoon of extra virgin olive oil emulsified with grated lemon zest, 1/2 teaspoon of crushed pink pepper and 10 g of chopped chives.
Stir the risotto, cover the casserole dish with the prawn rice with the lid and let it rest for a minute before serving at the table.
Would you like to join our Pinterest page, where many delicious and simple recipes are shared every day?
Ingredients
- 400 g prawn tail
- 250 gr carnaroli rice
- 10 g chives
- 1 shallot
- 1 lemon
- 1.2 l fish stock
- 0.5 teaspoon pink peppercorns
- q.b. extra virgin olive oil
Instructions
- Peel 1 shallot and chop it finely. Heat 1 tablespoon of evo oil in a saucepan, add the chopped shallot and a ladle of fish stock and stew over a low flame, stirring often, for 3-4 minutes or until transparent.
- Add 400 g prawns (if you use frozen prawns you do not need to thaw them first), turn up the heat, cook for 2-3 minutes until they change colour, drain with a slotted spoon and set aside.
- Roast 250 g rice in the sauce over a high flame for 3-4 minutes and bring it to 2/3 of the cooking time, adding the boiling broth one ladle at a time and stirring occasionally. Then add the prawns and turn off the heat.
- Top the prawn rice with 1 tablespoon of extra virgin olive oil emulsified with grated lemon zest, 1/2 teaspoon of crushed pink pepper and 10 g of chopped chives.
- Stir the risotto, cover the casserole dish with the prawn rice with the lid and let it rest for a minute before serving at the table.
If you like our recipe, would you please support us by sharing it?
