This Prawn Saffron Risotto is a delicious, creamy risotto recipe that will have your family asking for seconds. Risotto is the ultimate comfort food on a cool autumn day, and even better on a weeknight when the family are hungry. It is filling and nourishing and hits the spot.
This Prawn Risotto is also much simpler to make than it looks.
There are as many ways to make risotto as there are Italian cooks. Some cooks believe it’s important to to stand over the rice, stirring it constantly, others believe that you actually shouldn’t stir it at all. This recipe is a little of both. It is important to stir risotto so it doesn’t get gluggy, but it also important to allow the rice to sit and simmer while absorbs all of the liquid.
I grew up with risotto. It was one of those dishes that was always my father’s domain. I have fond memories of him serving this up in bowls. The steaming rice and the aromas make this risotto such a delicious recipe. It’s made with plump and juicy prawns, and is one of our favourites at home.
If you are a Masterchef fan, you may think that Risotto is one of those dishes that is best left to a seasoned chef. However, if you follow me, you’ll know I am a fan of simply satisfying meals. This heart warming Prawn Saffron Risotto is just that – simple to make and a simply satisfying, nourishing and comforting meal.
Easy prawn saffron risotto – that is packed with flavour!
It’s super simple to make risotto. One of the things I like to do when making risotto is to prepare all my ingredients first so I have them all on hand. Then, I break down the steps making it even easier to follow.
I always prefer to start with fresh ingredients, choosing large green prawns. If you can, try to get to the local fish markets for real fresh produce. However, if you are time poor like me, frozen prawns that are locally sourced are just as good.
First, add garlic and parsley to the pan. When slightly browned, add the prawns and seasoning and cook until the prawns turn pink.
Then, add the wine, bring to a simmer and cook for about 1 minute. Remove the prawns with a slotted spoon so that it leaves the wine juices still in the pan, and set the prawns aside for later. To the wine, add stock and simmer for a bit longer. Put this aside to ladle into the rice a later.
To another pan, add the onions to a bit of butter and olive oil cook until they are translucent, being careful not to burn them.
Then add the rice and stir for a couple of minutes. Ensure the rice is covered well with the butter and onion sauce. Use a large ladle to carefully add the wine and stock mixture over the rice. Make sure the stock mixture completely covers the rice. Stir this well, allowing it to simmer.
Keep adding more stock as you notice the liquid reduces. Continue to stir the rice while it simmers gently. Do this until it is well cooked. This usually takes about 10-15 minutes.
It really is as simple as that!
And there is it!
Something EASY & HEARTY for dinner tonight or over the weekend. This homemade Prawn Saffron Risotto is a winner for us, and I hope you love it as much as we do!
Prawn Saffron Risotto
- Casserole Pan with lid
- 400 g rice arborio or medium grain
- 450g / 1lb green prawns shelled and deveined
- 3 tbsp olive oil
- 2 cloves garlic
- 2 tbsp flat leaf parsley finely chopped
- 120ml / 4fl oz white wine
- 1.5 litres / 2.5 pints chicken stock (or fish stock)
- 2 tbsp butter
- 1 whole brown onion chopped
- 1/2 tsp saffron powder
- Heat 2 tablespoons of olive oil in a pan with the garlic and parsley over medium heat.
- Cook the garlic until slightly coloured.
- Add prawns, salt and pepper and cook until the prawns turn pink in colour.
- Then add the wine and bring to a simmer. Cook for 1 minute.
- Remove the prawns from the pan with a slotted spoon and set aside.
- To the wine, add the stock and heat it to just below simmering point. Keep the stock on low heat.
- In a large saucepan, melt 1 tablespoons of the butter with 1 tablespoon of olive oil on medium heat.
- Add the onions and cook until lightly cooked. Be careful not to burn the onions. They should be translucent in colour.
- Pour in the rice and stir for 2 minutes ensuring the rice is coated in the oil and butter.
- Using a large soup ladle, pour a ladle or 2 of stock over the rice. Use just enough to cover the rice.
- Add the saffron to the rice
- Stir the risotto and allow to simmer until the liquid is absorbed.
- Repeat the process of adding more stock and continue to simmer stirring occasionally.
- Continue this process until the rice has cooked and the stock has been used. (Approx. 10-15 minutes).
- If more liquid is required, use hot water.
- When the rice is tender, stir in the saffron and mix well. The add the prawns and heat through.
- Remove from the heat and stir in the remaining butter until it is all melted and the chopped parsley.
- Serve immediately
And if you’re looking for an exquisite dessert, Churros are always a hit! 😃