Prawn and Pine Nut Risotto

Prawn and Pine Nut Risotto


13 people made this

About this recipe: A delicious concoction of prawns and pine nuts with a hint of chilli pepper. The addition of carrots give a little added crunch and colour. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!


Serves: 4 

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cups (400g) Arborio risotto rice
  • 1/2 cup (125ml) white wine
  • 1 litre reduced-sodium chicken stock, warmed
  • 1/4 cup chilli-garlic flavoured butter
  • 340g medium prawns, peeled and deveined, tails left on
  • 1 medium carrot, cut into thin strips
  • 1/3 cup (40g) pine nuts
  • 1/4 cup (40g) sliced black olives
  • 1 large red chilli, minced
  • 1 pinch ground black pepper to taste

Prep:10min  ›  Cook:45min  ›  Ready in:55min 

  1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
  2. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken stock; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining stock, and continue stirring until absorbed, about another 8 minutes.
  3. Stir in chilli-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken stock, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
  4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

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