Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200g prawns, peeled and deveined
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the broth in a saucepan over medium heat and keep it warm.
- In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent, about 3-4 minutes.
- Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir until it is mostly absorbed by the rice.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
- In the last 5 minutes of cooking, add the prawns to the risotto, stirring gently until they are pink and cooked through.
- Remove the skillet from heat and stir in the remaining butter and grated Parmesan cheese, mixing until creamy. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier risotto, you can add an extra 1/4 cup of broth towards the end of cooking.
- Feel free to substitute prawns with chicken or vegetables for a different flavor.
- Make sure to use freshly grated Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg