This garlic prawn risotto recipe is a real one pot dish (well kinda) – there are a few simple steps and you’ll have a stunning prawn risotto without having to slave away over the stove (well that is if you have a themie).
This would also be amazing if you added some scallops, calamari, fish or salmon
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Jo and Tracey x
- 4 garlic cloves
- 4 spring onions, sliced thinly
- 1 tbsp. olive oil
- 130 g white wine
- 300 g arborio rice
- 300 g cream (pure cream)
- 400 g water
- 24 prawns
Thermal Cooking Method
- Place garlic cloves into your mixing jug and chop 3 secs/speed 7. Scrape down the sides.
- Add sliced spring onion and olive oil and cook for 3 mins/100ºC/speed 1.
- Insert butterfly. Add wine and rice and cook 5 mins/100ºC/speed 1/reverse.
- Add cream and water and cook for 17 mins/100ºC/speed 1/reverse.
- Add prawns and cook for 1 mins/100ºC/speed 1/reverse.
- Transfer to your thermoserver and place lid on top. Let this sit for a few minutes.
- Either serve on its own or with a side salad.
Traditional Cooking Method
- Heat olive oil on medium heat in a large sauce pan or frying pan.
- Finely dice garlic and spring onion and gently cook in pan until translucent.
- Add rice and wine and stir until the rice is coated in the oil mix and cook for a minute or so.
- Mix cream and water together. Pour 1 cup of this mix over rice and cook until the liquid is almost absorbed, ensuring heat is at a gentle simmer and you are constantly stirring.
- When adding the last of the stock, also add in the prawns at this point.
- Once all liquid has been absorbed and prawns are cooked, serve immediately.