Brazilian recipe
Easy Creamy Brazilian Prawn Risotto
A creamy and flavourful prawn risotto made with pantry staples like arborio rice, succulent prawns, and heart of palm. Perfect for a quick, comforting meal.
0.0 / 5 by 0 Reviews
Ingredients
1 tomato, deseeded and finely chopped
Fresh coriander, to taste
1 tbsp vegetable oil
1 clove garlic, crushed
Salt and freshly ground black pepper, to taste
1 cup chopped hearts of palm (palmito)
6 tbsp arborio or carnaroli rice
200 g raw prawns, peeled, deveined and fresh or frozen
1/2 cup fresh or frozen garden peas
1 tsp finely chopped onion
Fresh coriander, to taste
1 tbsp vegetable oil
1 clove garlic, crushed
Salt and freshly ground black pepper, to taste
1 cup chopped hearts of palm (palmito)
6 tbsp arborio or carnaroli rice
200 g raw prawns, peeled, deveined and fresh or frozen
1/2 cup fresh or frozen garden peas
1 tsp finely chopped onion
Where to find ingredients
Arborio or Carnaroli rice is standard in the 'grains and rice' aisle of any major UK supermarket. Fresh or frozen prawns are easily found in the frozen food section or at the fish counter. Hearts of palm (palmito) are a Brazilian specialty; look for them in jars in the 'world foods' section of large supermarkets, or specifically in Latin American grocery stores. All other ingredients like fresh garlic, onions, tomatoes, and coriander are staples readily available in any local grocery shop or market.
Preparation method
- Heat the oil in a saucepan and sauté the onion until it becomes translucent
- Add the garlic and sauté for another 30 seconds
- Toss in the prawns and cook until they turn pink and firm, which should take about 3 to 4 minutes
- Remove from the pan and set aside
- In the same pan, add the rice and toast for 1 minute, stirring constantly
- Pour in a ladle of hot stock or water and cook, stirring until the liquid has been almost completely absorbed
- Continue the process, adding stock bit by bit, until the rice reaches a creamy, al dente texture
- In the final few minutes, stir in the chopped tomato, hearts of palm, peas, and the cooked prawns
- Mix everything thoroughly, season with salt and pepper to taste, and finish with a scattering of fresh coriander
- Serve immediately while hot, topped with extra coriander if you like
Observations
Prawn risotto is a classic dish that beautifully balances the delicate texture of creamy rice with the punchy flavour of prawns. Whether you're after a stress-free weeknight dinner or a special meal, this recipe is a brilliant go-to. Using simple, accessible ingredients, the method involves cooking the rice until perfectly al dente, gently pan-searing the aromatics and prawns, and finishing with a flourish of fresh herbs for an irresistible result. It is a true family favourite that captures the vibrant spirit of Brazilian home cooking with ease.
Ratings and comments