Prawn Saffron Risotto in a white square plate
Print Recipe

Prawn Saffron Risotto

This is a great prawn saffron risotto that is easy to make. It's flavourful and nourishing and makes a great main meal on a cold, winters night. A heart warming, filling dish the family will love.
Prep Time10 mins
Cook Time20 mins
Course: Dinner, Lunch
Cuisine: Italian
Keyword: Prawn Saffron Risotto
Servings: 6 people
Calories: 309kcal
Author: Maria Ghidella

Equipment

Ingredients

  • 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

Instructions

  • 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

Nutrition

Serving: 443g | Calories: 309kcal | Carbohydrates: 18.49g | Protein: 19.88g | Fat: 15.24g | Saturated Fat: 4.42g | Polyunsaturated Fat: 1.88g | Monounsaturated Fat: 7.97g | Trans Fat: 0.176g | Cholesterol: 138mg | Sodium: 1041mg | Potassium: 410mg | Fiber: 0.6g | Sugar: 8.46g | Vitamin A: 27200IU | Vitamin C: 3.2mg | Calcium: 1490mg | Iron: 0.2mg