The shrimp risotto I’ve made recently was considered by my friend to be the best risotto she has ever had 🙂
This comment was like honey to my ears 🙂 I admit, however, that I could not disagree with her.
The risotto turned out to be creamy and delicate. Prawns harmonised perfectly with garlic, peas and onions.
Risotto can be a very nice addition to dinner dishes and prepared the way you can read below it makes a great main dish.
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
Pour olive oil into a pan, add finely chopped onion. Fry for 2 minutes on low heat.
Pour the rice and increase the heat. Cook it for 3-4 minutes, stirring constantly. The rice should start slightly stick to the bottom of the pot. At that point, add the minced garlic and chopped chilli pepper. Fry for a few seconds then pour the white wine on it. Do not reduce the heat, stir constantly and let the wine evaporate.
Once the wine evaporates, add frozen peas and start adding water or vegetable broth gradually. The water to be added should be boiling. Cook the risotto and keep stirring continuously while adding small amounts of water every once in a while. Once the rice starts softening, add the cream, salt and pepper. Finally, add the prawns.
After adding the prawns bring the risotto to boil and cook for a maximum of 2 minutes from that point. You can served the risotto by itself or sprinkled with grated Parmesan cheese.
The prawns I used were king prawns. I used uncooked, frozen ones.
The cream can be replaced with mascarpone cheese.
I did not add Parmesan, but you can add it if you want.
I used white semi-sweet wine for this recipe.
Rice is a very important element of risottos. Be sure to use the right type of rice like Arborio.
Do you like seafood? If yes then try our recipe for Pasta salad with crab sticks.