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King prawn risotto

deeply flavoursome king prawn risotto!


  • 1kg green king prawns

  • 6 decent handfulls of Carnaroli rice

  • 4 cloves garlic, finely sliced/chopped

  • black pepper

  • pinch of chilli flakes

  • salt

  • stock*

  • 1 medium sized brown onion, finely diced

  • 3-4 tablespoons cold butter

  • 1 cup grated Parmesan

  • olive oil

  • flat leaf parsley

  • lemon or lime juice


  • 1.

    Remove heads, skin & legs from prawns but leave the tails on & devein the prawn*

  • 2.

    Place onto a plate, cover and set aside.

  • 3.

    In a heavy based casserole add a tblsp or so of olive oil and add the prawn heads, shell & legs and 2 cloved garlic, a pinch of salt and a few grinds of black pepper and fry over low to medium heat for around 5 to 10 minutes, stirring occasionally to prevent sticking and to remove 'yummy burnt bits'.

  • 4.

    Squeeze the heads to crush as much flavour from them then add approx. 1 to 1 1/2 litres of cold water. Bring to the boil, then reduce heat and allow to simmer for around half an hour.

  • 5.

    Strain the stock and return to pan to continue simmering.

  • 6.

    In a heavy frypan add 3-4 tblsp olive oil and the onion & fry over low heat.

  • 7.

    When transparent, add garlic and chilli flakes and fry for a minute or two longer over low heat.

  • 8.

    Add rice and stir well to coat with oil.

  • 9.

    Saute over medium to high heat for approx 3-4 minutes, stirring constantly.

  • 10.

    Pour over rice one ladle of stock - it should sizzle a lot!

  • 11.

    Add another ladle or two and stir until liquid has almost gone.

  • 12.

    Allow rice to come to high heat (without sticking!) before adding more hot stock.

  • 13.

    Repeat process another 3 or 4 times - depending on how large your ladle is and how quickly the rice is cooking.

  • 14.

    If you prefer a sloppier risotto, add more stock to desired consistency.

  • 15.

    Place raw prawns into simmering stock and allow to cook for 1 - 2 minutes depending on size of prawns. Remove from stock and cut into bite-sized pieces, reserving 2 or 3 to top the dish when serving.

  • 16.

    Remove stock from heat and allow to cool before freezing leftovers!

  • 17.

    When rice is just cooked (it should still have a little 'bite') add the chopped prawn meat and stir to combine.

  • 18.

    Add butter, 1 tblsp at a time, and mix well.

  • 19.

    Add Parmesan and chopped flat leaf parsley and season to taste adding a dash or splash of freshly squeezed lemon or lime juice.

  • 20.

    Serve, topped with 2 or 3 whole king prawns.


Cooking time for the risotto was only about 20 minutes, however to glean as much flavour from the stock as possible, it's a good idea to let it simmer away for as long as possible.
Deveining prawns tip - once you pull off the head & remove the skin/legs, the vein should be apparent. If you have deft fingers you can gently tug the vein from the head end without the need to slice the back open.
Alternatively, use a toothpick & skewer just below the vein, across the body of the prawn & lift gently, which will bring the vein to the surface and you can tug it loose.

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Posted by Helena18Report
love risotto1