200g arborio risotto rice

Approx 24 cooked shell-on king prawns - shell these but keep the shells and heads to 1 side

1 small chilli deseeded and finely chopped

A large handful of chopped fresh coriander



Fiery prawn risotto

preparation 30 mins • you cook for 6 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This is a great recipe for seafood lovers out there. The wonderful taste and texture of prawns are given a punch of chilli heat, balanced with the freshness of chopped coriander. This dish is a comforting bowl of food, yet still light enough for a summer evening. This is a two part recipe. In part one we make the stock and start the cooking process and in part two we finish everything off and serve.

Large frying pan/wok to cook the risotto

Large measuring jug filled with 500ml of freshly boiled water



Before you start have your jug of boiled water and all the ingredients out and prepared. Put your large frying pan on a medium heat and click here!

Before you start have the coriander ready and click here!


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Put a large frying pan on the hob on a medium heat and leave to heat up. Having shelled the prawns, place the shells and heads into the measuring jug of boiled water. This will create a basic prawn stock - a great use of the shells that would otherwise have been discarded.

Add a tablespoon of oil to the heated pan and throw in the (shelled) prawns and chilli. Cook for about a minute, moving everything around the pan to ensure that nothing burns. Add the risotto rice and stir thoroughly coating the rice with the lovely prawn and chilli flavours.

Pour the contents of your measuring jug through a sieve into the pan and stir. Cook this on a medium heat for 10 minutes stirring occasionally. Whilst the risotto is cooking, pour another 400ml of boiled water into the measuring jug and throw the shells back into it again. Leave the jug of water and prawn shells until the 10 minutes cooking time for the risotto is up.

After the 10 minutes, most of the water should have been absorbed into the risotto. Pour the contents of the measuring jug through a sieve into the pan for a second time and cook for a further 10 minutes, stirring occasionally.

By the end, most of the liquid will have absorbed again. Stir in your chopped coriander and a good pinch of salt and pepper. Stir once more then divide between two plates or bowls.

I hope that you enjoy it.


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