Prawn (Shrimp) Risotto With Saffron And Basil

Name: Prawn (Shrimp) Risotto With Saffron And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g risotto rice; 1 kg large raw tiger shrimp; 1 large onion, finely chopped; 2 garlic cloves, minced; 2 birds eye chiles, finely chopped; 1 teaspoon saffron thread; 20 fresh basil leaves, shredded; 300 ml white wine; 900 ml fish stock, boiled; 100 ml olive oil; 75 g butter; salt and pepper

Servings: persons

350 g risotto rice
1 kg large raw tiger shrimp
1 large onion, finely chopped
2 garlic cloves, minced
2 birds eye chiles, finely chopped
1 teaspoon saffron thread
20 fresh basil leaves, shredded
300 ml white wine
900 ml fish stock, boiled
100 ml olive oil
75 g butter
salt and pepper

1
Heat the oil in a large, heavy pan. Add the onion, garlic and chilli and heat until golden.
2
Meanwhile, shell all the prawns but one per person, discarding the shells but retaining the heads.
3
Add the rice to the onion and stir until well covered with oil.
4
Reduce the heat and add saffron and white wine to the rice, stirring until the wine is mostly absorbed.
5
Add the prawn heads to the mix and ladle in the fish stock, about 100ml at a time, waiting until it is absorbed by the rice before adding another ladle.
6
When the rice is almost done (it should be a soft, creamy consistency), add the fish meat, two whole prawns and basil.
7
Turn the heat to high and cook, stirring, until the prawns are *just* done - don't overcook or they will turn rubbery.
8
Season with salt and pepper - remove the heads if you wish.
9
Just before serving, add the butter and stir in well.
10
Serve garnished with a whole prawn.

1126

kcal

Calories

Fat

105

Carbs

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 12 ingredients. The key ingredients include: 350 g risotto rice, 1 kg large raw tiger shrimp, 1 large onion, finely chopped, 2 garlic cloves, minced, and more.

Yes, Prawn (Shrimp) Risotto With Saffron And Basil 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!