Prawn risotto
Creamy prawn risotto made with homemade shell stock, slowly stirred for a rich, velvety finish with lemon zest and fresh parsley.
Updated : 11 February, 2026
Easy
About 20 min.
Ingredients
500 grams
King prawns
1.5 liter
Water
1
Onion
1 stalk
Celery
1
Fennel
pinch
Salt
5 tablespoon
Olive oil
320 grams
Round rice
100 milliliters
White wine
1
Lemon
small handful
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the prawn stock. Peel the prawns, save the shells and heads. Place the reserved prawn heads, shells and tails into a saucepan and cover with 1.5 litres/2¾ pints cold water. Add a pinch of salt, bring gently to the boil, then reduce to a simmer and cook for 20 minutes. Strain the stock into a clean pan and keep it warm at the back of the stove. If using peeled prawns without shells, simply warm the fish stock in a saucepan instead.
Step 2
In a large, deep saucepan or flameproof casserole, add the olive oil, chopped vegetables and a pinch of salt. Cook over a medium–low heat until the vegetables are soft and beginning to turn translucent. Stir in the rice, ensuring every grain is well coated with the oil.
Step 3
Pour in the wine and allow it to evaporate completely. Note the time, then begin adding the warm prawn stock one ladleful at a time. Stir the rice attentively and vigorously until each addition of liquid is fully absorbed before adding the next. Continue this process, adding stock gradually. After 16 minutes, stir in the prawns. The total cooking time should be 17-20 minutes, depending on the rice. Taste frequently. The risotto is ready when the grains are plump and tender with a slight firmness but no chalky centre. The texture should be soft, creamy and fluid.
Step 4
Remove from the heat and stir in 1 tablespoon of olive oil and lemon zest to taste. Add a pinch of chopped parsley if using, and serve immediately.
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