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

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Much love
Jo and Tracey x

  • 5m
  • 25m
  • 30m
  • 1

Ingredients

  • 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

Instructions

Thermal Cooking Method

  1. Place garlic cloves into your mixing jug and chop 3 secs/speed 7. Scrape down the sides.
  2. Add sliced spring onion and olive oil and cook for 3 mins/100ºC/speed 1.
  3. Insert butterfly. Add wine and rice and cook 5 mins/100ºC/speed 1/reverse.
  4. Add cream and water and cook for 17 mins/100ºC/speed 1/reverse.
  5. Add prawns and cook for 1 mins/100ºC/speed 1/reverse.
  6. Transfer to your thermoserver and place lid on top. Let this sit for a few minutes.
  7. Either serve on its own or with a side salad.

Traditional Cooking Method

  1. Heat olive oil on medium heat in a large saucepan or frying pan.
  2. Finely dice garlic and spring onion and gently cook in pan until translucent.
  3. Add rice and wine and stir until the rice is coated in the oil mix and cook for a minute or so.
  4. 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.
  5. When adding the last of the stock, also add in the prawns at this point.
  6. Once all liquid has been absorbed and prawns are cooked, serve immediately.

Nutrition

  • 4