Prawn risotto

Prawn risotto

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(11 ratings)

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Cooking time

Cook: 1 hr - 1 hr, 10 mins

Skill level

Easy

Servings

Serves 4

Try this authentic seafood risotto, typical of Venetian cooking

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
290
protein
19g
carbs
14g
fat
18g
saturates
3g
fibre
0g
sugar
0g
salt
0.6g

Ingredients

  • 450g raw large unshelled prawns
  • 1 garlic clove, peeled
  • 1 fresh bay leaf, shredded
  • 3 tbsp extra-virgin olive oil
  • 85g unsalted butter
  • 2 shallots or a small onion, finely chopped
  • 350g Vialone nano or arborio rice
  • 125ml dry white wine
  • 1 tsp tomato purée
  • 1 tbsp chopped fresh flatleaf parsley, optional

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Method

  1. Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
  2. Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
  3. Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine – it should not evaporate into the air, so keep the heat low.
  4. Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
  5. Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
  6. Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.

Recipe from Good Food magazine, June 2002

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Comments

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sh1rley's picture

Lovely recipe I made with marigold stock and frozen tiger prawns. Only one problem, I follow the five two diet so I only have to cut down two days per week, I was delighted to find a risotto for 300 cal. It only dawned on me as I was stirring in the second helping of butter that they have miscounted the calories. Grr

Lwalsh.'s picture
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I found this recipe a little difficult to understand at the start and I added 2 chicken stock cubes to the pot boiling my prawns at the start for fear it would end up bland and sauce-less. Ended up being a really good dish, but given I added chicken stock cubes I'm sure I went wrong somewhere!

medzmuph's picture
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Followed the recipe word by word, except I added a little mascarpone with the butter at the end, and I must say it was the best risotto I've had. Ever! Really matches the ones I've eaten in top restaurants in Italy.

howler1978's picture
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In the first step it says add one table spoon of salt to the water. I only made enough for two people, so halved everything. Even so, 1/2 a tablespoon of salt seemed like loads... and it was. The food was too salty. I kind of messed this up though because I bought shelled prawns and didn't have any fish stock. Just had the garlic and bay leaf in the water, so it wasn't that tasty! Even so I think it was missing some veg

surreysue's picture

This has become one of my husband's favourites. I used ready made fish stock and added ready-shelled king prawns & a mixed seafood pack (mussels, calamari & small prawns), which seems to work well and makes it easy as a quicker supper dish.

bolette's picture
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Love this recipe!

cassidy69's picture

Hi Carmelita? Espanol, O' Italiano???
Your recipe is perfecto! Gracias / Gratsi.
Jerseyporter, please go with the flow. I nearly used fish stock as a bottle job, but NO I used the skins and shell of the prawns, (Large Tiger) From Macros' about £6.00 for 2 doz. a good slurp of vino blanco (White wine) Parsley, thinly sliced garlic, a couple of tablespoons chopped onion and celery plus seasoning for 20 mins or so. in another pan fried off chopped onion, corgette and celery, half way, added arboro rice and fried till slighly browned (thanks Carluchio) Strained stock off and added to rice pan, boil / simmered down. 5 Mins before serving added halved prawns, and some langostines in shell (Macro's about £3.50 for about 24) I'm not advertising Macro! But they have some good seafood. Anyway, O.M.G!
This was fantastico! Sort of dish you can do your own thing, but you have to know what you are doing. Try mine for a delight! I'm not a risotto lover - I am now

alysonvest's picture
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just made this and it was delicious will be definately making again!

gleniso's picture

My first ever try at making a Risotto, I changed it a bit by adding frozen king prawns, green beans and butternut squash, it looks and tastes delicious.

ninamart's picture

This recipe is by Carmelita Caruana, not by Ainsley Harriott.

It was published in the BBC Good Food Magazine in June 2002 as part of a 3 part series by Carmelita Caruana - Carmelita's Authentic Italian Cookery.

It was on page 72, word for word as above and with the same photo.

lilywhite102's picture

Trying this receipe tonight!!

weeble's picture
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I followed the recipe. Next time I may add some peas.

jerseyporter's picture
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I cheated a bit (sorry, Ainsley!). I make risotto a lot so I used my usual base of onion, garlic, white wine and carnaroli rice (the best rice for risotto, I think) but cheated with a fish stock cube and a �3 bag of Iceland ready-cooked king prawns! It was still delicious, so if I ever make it Ainsley's way it certainly won't be any less tasty. A big hit with the children, too.

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