Prawn Risotto

Cook Time 40 minutes

Servings 4


2 tbsp extra virgin olive oil

1kg green king prawns

1 tbsp tomato paste

1 bay leaf

100g butter 

1 onion, peeled, finely chopped

2 garlic cloves, finely chopped

1½ cup carnaroli or arborio rice

½ cup white wine

¼ cup parmesan cheese, freshly grated

Salt and pepper


To prepare the simple prawn stock, start by peeling the prawns and removing the heads. Set aside prawn meat for later. 

Place a large saucepan over a medium-high heat and add oil then add prawn heads, shells, tomato paste, and bay leaf and cook for 5-6 minutes. Use a wooden spoon to stir the prawn shells until very well coloured and aromatic. Now add 2 litres of water and bring to a boil. Lower heat and simmer for 20 minutes to create a stock. Strain. You will need 3 cups of this stock. The rest can be frozen for next time.

For the risotto, melt half of the butter in a large fry pan over medium heat. Add onions, garlic, and a pinch of salt and sweat for about 2-3 minutes before adding the rice and stirring for about 2 minutes.  Add the wine and bring to a simmer and stir until the wine has been absorbed. Now add half a cup of stock and swirl the pan. Keep adding more stock, little-by-little reserve the last half cup. This part should take 12-15 minutes, until just al dente.

Chop half of the prawn meat and leave the rest whole for presentation. Add the last bit of stock into the risotto along with the prawns and cook for a few minutes.

Remove the risotto from the heat and stir in the cheese and remaining butter. Portion risotto onto plates and arrange the whole prawns on top. 


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