Prawn Risotto

Prawn Risotto


Lovely for a dinner party, this is a fragrant and delicious risotto which also look rather spectacular with great big juicy prawns poking out of the surface. 

2 ½ cups Arborio rice

250 grams green prawns (raw)

3 King prawns per person (pre-cooked, for garnish)

100 grams dried or preserved tomato wedges

3 garlic cloves, crushed

2 anchovies

3 Spanish onions, finely diced

1 tablespoon butter

½ teaspoon nutmeg

Juice and zest of a lemon

1 cup white wine

2 tablespoons fresh thyme

2 tablespoons of parsley, chopped

1 bay leaf

Chicken stock

¼ cup cream

Ground black pepper

Shaved Parmesan cheese


In a paella or risotto pan, melt butter with the anchovies over a medium heat.  Add the nutmeg, then onions and allow to soften before adding the rice.  Cook rice until it is translucent, then add the garlic and prawns and a little stock.  Add the wine, allow it to bubble up then add more stock, stirring constantly, add then the tomatoes, lemon and the cream, check for seasoning and reduce heat.   Add the herbs and continue adding stock until the rice is fat and cooked through.  Do not allow the Risotto to become too watery.

Serve topped with the extra jumbo prawns, shaved parmesan cheese, lemon and lots of parsley.