Gordon Ramsay Prawn Risotto Recipe 

This delicious prawn risotto is creamy, comforting, and packed with flavor. Made with juicy prawns, Arborio rice, and a touch of parmesan, this dish is perfect for a fancy dinner or a cozy meal at home. It’s surprisingly simple to make and will leave everyone impressed!

Ingredients Needed:

• 1 – 2 tbsp olive oil
• 400 – 500g (14oz – 1 lb) prawns/shrimp
• Salt and pepper
• 1 1/2 tbsp (20g) butter
• 1/2 onion 
• 2 garlic cloves 
• 1/3 cup (85 ml) dry white wine 
• 1 1/2 cups (270g) Arborio rice 
• 3 cups (750ml) chicken broth
• 1 cup (250 ml) milk 
• 1 cup (150g) frozen peas 
• 1/3 cup (40g) grated parmesan

Finishing / serving:

• 1 – 2 tbsp (15 – 30g)   Extra Butter
• Grated parmesan
• Finely chopped parsley 

How To Make Prawn Risotto Recipe?

1. Cook the prawns: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add half the prawns, season with salt and pepper, and cook for 1 ½ minutes on one side and 1 minute on the other. Remove to a bowl. Repeat with the remaining prawns and set aside.
2. Sauté onion and garlic: Turn heat to medium, melt the butter in the same pot, and cook the onion and garlic for 2 minutes until softened.
3. Add wine and toast the rice: Pour in the wine, stir, and scrape up any bits stuck to the pot. Simmer for 2 minutes until the alcohol smell disappears. Stir in the Arborio rice and cook for 30 seconds until the grains are translucent on the edges.
4. Add broth and milk: Pour in 2/3 of the chicken broth. Stir and bring to a gentle simmer. Cook for 5 minutes, stir, and cook for 2 more minutes until most of the liquid is absorbed. Add the remaining broth and milk, stir, and simmer for another 5 minutes.
5. Finish the risotto: Stir in the peas and parmesan. Season with salt and pepper. Add the extra butter and stir vigorously for 10 seconds to make it creamy. Gently fold in the cooked prawns and any juices from the bowl.
6. Adjust consistency and serve: If the risotto is too thick, add hot water 2 tbsp at a time until it’s creamy and slightly runny. Serve immediately, garnished with parmesan and parsley if desired.

Recipe Tips:

• Use Warm Broth: Always use warm chicken broth when making risotto. Cold broth can stop the cooking process, making it harder to achieve that creamy texture. Keep the broth warm on the stove while cooking.
• Toast the Rice Properly: Stir the Arborio rice in the pot for about 30 seconds until the edges look translucent. This step seals the rice and helps it absorb the liquid evenly.
• Don’t Rush Adding Liquid: Add the broth in small amounts, about a ladleful at a time, and stir often. This allows the rice to release its starch gradually, making the risotto creamy without adding cream.
• Cook the Prawns Separately: Cooking the prawns first keeps them juicy and perfectly cooked. Adding them too early can make them rubbery, so fold them in gently at the end.
• Don’t Overcook the Rice: The risotto should be slightly runny and creamy when done. The rice should still have a tiny bite (al dente). Take it off the heat before it gets too thick, as it will thicken more while sitting.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover prawn risotto cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
• Reheat: Transfer the risotto to a pot, add a little water or broth, and warm it over medium heat, stirring frequently until heated through.

Nutrition Facts:

• Calories: 400 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 150mg
• Sodium: 450mg
• Potassium: 300mg
• Total Carbohydrate: 45g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 25g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Cheese Risotto Recipe 
• Gordon Ramsay Chicken Risotto Recipe 
• Gordon Ramsay Crab Risotto Recipe