Nigella Prawn Risotto Recipe

Some dishes ask you to slow down. Risotto is one of them — and this Nigella Prawn Risotto, in particular, feels like a quiet evening in a warm kitchen, glass of white wine in hand, wooden spoon lazily moving through a bubbling pot. It’s not rushed food. You don’t boil it and be done. You tend it. You listen to it. And somewhere in that slow rhythm, something beautiful forms — creamy, lemon-scented rice tangled with just-cooked prawns and the subtle heat of chili.

This isn’t just a recipe, it’s a small ritual. A chance to cook with care and taste with attention. And yes, it’s prawns and rice — but it’s also balance, warmth, and a bit of quiet joy in a bowl.

Ingredients List

• 1½ litres chicken stock — rich base that infuses every grain with savoury depth.
• 1 tbsp olive oil
• 1 small onion, finely diced — sweetness and backbone to the dish.
• 1 tsp sea salt
• 50g butter — half for cooking, half stirred in at the end for gloss.
• 330g arborio rice — essential. Absorbs flavour and releases starch for that creamy texture.
• Zest of 1 lemon — brightens everything beautifully.
• 1 tbsp lemon juice
• Freshly ground black pepper
• 2 small red chillies — adjust to your spice level. I’ve made it with one and still needed water nearby.
• 2 cloves garlic
• 2 tbsp olive oil (extra) — for cooking the prawns.
• 20 raw prawns (shelled and deveined, tails on) — don’t skip the tails if you want visual flair.
• 28g fresh parsley, roughly chopped

Optional: Add a splash of white wine after the rice for a bit more depth — not essential, but lovely.

How to Make It (Instructions)

1. Bring your chicken stock to a gentle simmer in a separate saucepan. Keep it warm.
2. In a heavy-based pan, heat 1 tbsp olive oil, then add the onion, salt, and half the butter.
3. Cook gently for about 5 minutes, until the onion is translucent, not browned.
4. Stir in the arborio rice and cook for 1–2 minutes, letting the grains get coated and slightly toasted.
5. Add your hot stock, one ladle at a time, stirring often and waiting until it’s absorbed before adding more. This step will take around 20 minutes — use the time to zone out, hum, sip wine, or daydream.

I once got caught reading while stirring and forgot I was meant to be checking the texture. Still tasted alright though.

6. When the rice is creamy but still has a gentle bite, remove from heat.
7. Stir in the rest of the butter, lemon zest and juice, and a twist of black pepper. Cover the pan and let it sit for 3 minutes — this step matters more than it seems.
8. Meanwhile, pound the garlic and chillies with a pinch of salt using a mortar and pestle.
9. Heat the extra olive oil in a frying pan until hot. Season the prawns, then toss them in. Cook about 2 minutes, shaking the pan, until they turn pink and opaque.
10. Add the chili-garlic paste and cook for 1 more minute, just until fragrant.
11. Spoon the risotto into warm bowls. Top with the prawns and scatter over the chopped parsley. Serve with lemon wedges.

Common Mistakes

Why is my risotto mushy?
You may have overcooked it or added too much stock too quickly. Stir often and taste often.

Why are my prawns rubbery?
They’ve been cooked too long. They only need a couple of minutes — as soon as they’re opaque, take them off the heat.

Can I skip the lemon?
You can, but the lemon balances the richness and lifts the dish. Even a small amount helps.

Do I have to stir constantly?
Not constantly, but don’t wander off. Stirring is what helps the starch release and gives risotto its creaminess.

Storage and Reheating Tips

Fridge: Store leftovers in an airtight container for up to 3 days.

Freezer: Not ideal — prawns can turn mushy and the rice texture won’t hold. If you must freeze, remove the prawns and freeze the risotto separately.

To reheat:

• Microwave: Add a splash of water or stock and cover. Stir halfway through.
• Stovetop: Reheat gently with a bit of stock, stirring until warm and creamy again.
• Oven: Use only if you’re batch reheating. Cover with foil and warm at 300°F (150°C) for 15–20 minutes.

What to Serve With It

• Chilled white wine — Sauvignon Blanc or Pinot Grigio both play nicely with the prawns.
• A crisp green salad — especially one with a lemon vinaigrette to echo the risotto.
• Steamed asparagus or tenderstem broccoli — light, fresh, and clean.

FREQUENTLY ASKED QUESTIONS

Can I use frozen prawns?
Yes — just make sure they’re fully thawed and patted dry before cooking to avoid excess water in the pan.

Is it okay to use fish stock instead of chicken?
Absolutely. It’ll make the seafood flavour stronger. Just use a mild fish stock so it doesn’t overpower.

What if I don’t have arborio rice?
You can try carnaroli or vialone nano — both work well. Regular rice won’t give you the same creamy texture.

Do I have to cook the prawns separately?
No, but doing so gives better control. Cooking them in the risotto can risk overcooking them.

Try More Nigella Recipes:

• Nigella Pea And Ham Risotto
• Nigella Barley Risotto
• Nigella Lemon Risotto

Nutrition Facts

Amount Per Serving

• Calories: 400
• Protein: 20 grams
• Fat: 10 grams
• Carbohydrates: 50 grams
• Fiber: 2grams
• Sodium: 600 milligrams