Spiced prawn risotto

    1 hour

    This rice dish has the perfect combination of flavours and textures. Prawns, pine nuts and chilli grace this delicious risotto. Serve as is or with shavings of Parmesan cheese.

    18 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 onion, finely chopped
    • 455g Arborio (risotto) rice
    • 125ml white wine
    • 1 litre low salt chicken stock, warmed
    • 4 tablespoons garlic flavoured butter
    • 1 pinch of chilli powder
    • 350g medium prawns, peeled and deveined, tails left on
    • 1 carrot, cut into thin strips
    • 45g pine nuts
    • 4 tablespoons sliced black olives
    • 1 large red chilli, finely chopped
    • ground black pepper to taste

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
    2. Pour in the white wine and stir until evaporated. Pour in 75ml of the warm chicken stock; stir constantly as the risotto simmers and slowly absorbs the stock, about 8 minutes. Add half of the remaining stock and continue stirring until absorbed, about another 8 minutes.
    3. Stir in garlic butter, chilli powder, prawns, carrot, pine nuts, black olives and red chilli until the butter has melted. Stir in the remaining chicken stock and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
    4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

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    Reviews in English (13)


    This was my first time making risotto and it came out just perfect! I added mushrooms instead of carrots though and crushed red pepper instead of a minced chile pepper and it was still delicious. Thanks!  -  31 Jan 2008  (Review from Allrecipes US | Canada)


    this is a delicious risotto.. very creamy and the hint of spice is great.  -  22 May 2007  (Review from Allrecipes US | Canada)


    I also didnt use the carrots or the black olives but used mushrooms and added fresh spinach at the end  -  13 Sep 2009  (Review from Allrecipes US | Canada)