Citrus Risotto With Garlic Chilli Prawns Recipe

Name: Citrus Risotto With Garlic Chilli Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken stock; 1 tablespoon olive oil; 1 small brown onion, finely diced; 1 teaspoon sea salt; 50 g butter, bit less than 1/4 cup; 1 1/2 cups arborio rice; 1 lemon, zest of, finely grated; 1 tablespoon lemon juice; fresh ground black pepper; 2 small red chilies; 2 garlic cloves; 2 tablespoons olive oil, extra; 20 green prawns, shelled, tails intact, deveined; GARNISH; 4 cups flat leaf parsley, roughly chopped (Italian); lemon wedge

Servings: persons

6 cups chicken stock
1 tablespoon olive oil
1 small brown onion, finely diced
1 teaspoon sea salt
50 g butter, bit less than 1/4 cup
1 1/2 cups arborio rice
1 lemon, zest of, finely grated
1 tablespoon lemon juice
fresh ground black pepper
2 small red chilies
2 garlic cloves
2 tablespoons olive oil, extra
20 green prawns, shelled, tails intact, deveined
GARNISH
4 cups flat leaf parsley, roughly chopped (Italian)
lemon wedge

1
Place the stock in a large saucepan and bring to the boil over a high heat; reduce heat and keep at simmering point.
2
Place a large heavy-based saucepan over a medium heat and add the olive oil, onion, salt, and half the butter; stir until the onions are translucent, add the rice and stir for 1 to 2 minutes, or until the rice is well coated.
3
Gradually add all the simmering stock, a cupful at a time, stirring constantly and making sure the stock is absorbed before you add more; this should take 20 minutes and the rice should be al dente and creamy.
4
Remove the saucepan from the heat, and then stir in the remaining butter, lemon zest, lemon juice and pepper to taste; cover the saucepan and let sit for 3 minutes for the flavours to develop.
5
Meanwhile, pound the chilli and garlic in a mortar and pestle; place the extra olive oil in a frying pan over a high heat and heat until hot.
6
Season the prawns with salt and pepper, cook for 2 minutes, shaking the pan, until the prawns are just opaque then add the chilli and garlic and cook for 1 minute; remove from the heat and set aside.
7
Stir the risotto and divide between four bowls; toss the prawns with the parsley then place on top of the risotto, serve with lemon wedges.

1208

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 cups chicken stock, 1 tablespoon olive oil, 1 small brown onion, finely diced, 1 teaspoon sea salt, and more.

Yes, Citrus Risotto With Garlic Chilli Prawns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Citrus Risotto With Garlic Chilli Prawns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions