Description
Jamie Oliver’s Prawn Risotto is a creamy Italian-style rice dish cooked slowly with stock, garlic, lemon, and prawns. The rice becomes soft and velvety, while the prawns add sweetness and protein, creating a warm, satisfying meal.
Ingredients
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- 300g risotto rice (Arborio or Carnaroli)
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- 300g prawns (peeled and deveined)
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- 1 onion, finely chopped
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- 3 garlic cloves, minced
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- 1 litre hot vegetable or chicken stock
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- 3 tbsp olive oil
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- 1 tbsp butter
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- Zest and juice of 1 lemon
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- 40g grated Parmesan cheese
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- Salt and pepper to taste
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- Fresh parsley for garnish
Instructions
Heat olive oil in a large pan. Add chopped onion and cook until soft, translucent, and fragrant.
Stir in the minced garlic, then add the risotto rice. Toast the rice for 1–2 minutes until it becomes slightly translucent around the edges.
Add a ladle of hot stock and stir gently. Continue adding stock one ladle at a time, allowing each to absorb before adding more. This step builds the creamy texture.
When the rice is nearly done, stir in the prawns. Cook for 3–4 minutes until pink and tender.
Stir in butter, lemon zest, lemon juice, and grated Parmesan. Adjust seasoning and keep stirring until creamy and smooth.
Garnish with parsley and serve hot. Risotto tastes best fresh off the stove.