White Prawn Risotto

White prawn risotto is a delectable dish that combines the creaminess of risotto with rich prawns.

The dish starts with Arborio rice, known for its ability to absorb flavors, is then simmered with fragrant garlic and white wine in a fish stock and chopped fresh dill, and finally finished with bechamel sauce and juicy prawns.

But are you ready to have your mouth filled with mouth-watering flavours and delightful textures? This will transport your taste buds straight to a gourmet heaven!

On olive oil saute chopped garlic for a minute, then throw in your prawns. Depending on their size, sear them on each side and season with salt and pepper.

Add your rice and toast it for a few minutes with stirring until it becomes translucent.

Pour in white wine and deglaze the pan, then let it evaporate.

Add about 350 ml of hot stock into the pan and stir it well. Simmer for about 10 minutes on low heat with adding more hot stock gradually while stirring.

After, add chopped dill and bechamel sauce and cook for 2 more minutes or so until the rice is cooked.

Print

With ImageWithout Image

White Prawn Risotto

Yield: 2

Ingredients

• Arborio rice - 200 g
• Prawns - 350 g
• Garlic - 3 cloves
• Dill - 1 teaspoon
• Fish stock - 750 ml
• White wine - 70 ml
• Olive oil - 1 tablespoon
• Bechamel sauce - 100 ml

Instructions

1. On olive oil saute chopped garlic for a minute, then throw in your prawns. Depending on their size, cook them for 2-4 minutes on each side and season with salt and pepper.
2. Add your rice and toast it for a few minutes with stirring until it becomes translucent.
3. Pour in white wine and deglaze the pan, then let it evaporate for about 2 minutes.
4. Add about 350 ml of hot stock into the pan and stir it well. Cook for about 10 minutes on low heat with adding more hot stock gradually while stirring.
5. After 10 minutes add chopped dill and bechamel sauce and cook for 2 more minutes or so until the rice is cooked.