Brazilian recipe
Easy Creamy Prawn Risotto
A proper creamy and flavourful prawn risotto, made with pantry staples like arborio rice, prawns and hearts of palm. It’s a dead-easy, delicious dinner for any night of the week.
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Ingredients
1 tomato, deseeded and diced
Fresh parsley, chopped to taste
1 tbsp vegetable oil
1 garlic clove, crushed
Salt and black pepper to taste
1 cup hearts of palm, chopped
6 tbsp Arborio or Carnaroli rice
200g prawns, peeled, deveined and fresh or frozen
1/2 cup peas, fresh or frozen
1 tsp onion, finely chopped
Fresh parsley, chopped to taste
1 tbsp vegetable oil
1 garlic clove, crushed
Salt and black pepper to taste
1 cup hearts of palm, chopped
6 tbsp Arborio or Carnaroli rice
200g prawns, peeled, deveined and fresh or frozen
1/2 cup peas, fresh or frozen
1 tsp onion, finely chopped
Where to find ingredients
You will find most of these staples at any local supermarket like Dunnes Stores, Tesco, or SuperValu. For the Arborio rice, check the rice aisle in the world foods section. Prawns are readily available in the freezer section or at the fresh fish counter. Hearts of palm (cœurs de palmier) can be trickier to find in standard shops; check the 'international' or 'canned vegetables' aisle, or head to a local Asian or Eastern European speciality grocery store if you can't spot them on the shelves.
Preparation method
- Heat the oil in a heavy-based pan and gently sauté the onion until it turns translucent
- Toss in the garlic and let it cook for another 30 seconds until fragrant
- Add the prawns and sear them for about 3 to 4 minutes until they are pink and firm
- Take the prawns out of the pan and set them aside for later
- In the same pan, add the rice and toast it for 1 minute, giving it a good stir so every grain is coated
- Pour in a ladle of hot stock or boiling water and keep stirring until the liquid has been absorbed by the rice
- Keep repeating this process, adding the hot liquid bit by bit, until the rice reaches that perfect al dente texture
- A few minutes before the rice is done, fold in the tomato, hearts of palm, peas, and the cooked prawns
- Mix everything well, season with a pinch of salt and pepper, and sprinkle over the fresh parsley
- Serve it up warm, maybe with an extra scatter of parsley on top if you like
Observations
This prawn risotto is a classic, bringing together the silky, creamy texture of Italian-style rice with the punchy flavour of fresh prawns. It is the perfect 'go-to' meal when you want something that feels a bit special without all the fuss in the kitchen. By using straightforward, accessible ingredients, you can whip up a comforting, restaurant-quality dish that hits the spot every time. Whether it is a quick weeknight dinner or you are hosting friends, this recipe is a total winner.
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