Prawn, Chilli & Lemon Risotto
A vibrant, zesty twist on a classic Italian favourite. This creamy risotto is infused with the fresh zing of lemon, a gentle heat from red chilli, and juicy king prawns. Stirred through with baby spinach for added colour and goodness, it’s finished with Parmesan and a hint of chilli crisp for an extra flavour punch. Perfect for a cosy night in or date-night dinner, it’s a dish that feels indulgent yet fresh—and is as easy to cook as it is stunning to serve.
Servings:
2
yield(s)
Prep Time:
10
mins
Cook Time:
25
mins
Total Time:
35
mins
Ingredients
-
1
tbsp
olive oil
-
25
g
butter
-
1
large shallot
(finely chopped)
-
2
garlic cloves
(peeled & crushed)
-
1/2
tsp
chilli flakes
-
200
g
arborio rice
-
150
ml
dry white wine
(or extra stock)
-
750
ml
hot chicken stock
-
1
lemon
(zest and juice)
-
200
g
raw king prawns
(peeled & deveined)
-
30
g
Parmesan, grated
(optional but delicious)
-
80
g
baby spinach
-
chilli oil or chilli crisp
(optional)
Instructions
-
Heat the olive oil and half the butter in a large pan. Add the shallot and cook gently for 3–4 minutes until soft, not coloured. Stir in garlic and chilli flakes, cook for 1 min more.
-
Stir in the arborio rice and cook for 1–2 minutes until the grains are glossy and slightly translucent around the edges.
-
Pour in the wine (or a ladle of stock if not using wine). Stir until mostly absorbed.
-
Add a ladleful of hot stock, stirring gently and constantly. When it's mostly absorbed, add another ladleful. Repeat for about 18–20 minutes, until the rice is creamy but al dente.
-
While the risotto finishes, heat a separate pan with a little butter or oil. Sear the prawns for 2–3 minutes per side until pink and cooked through. Season with salt, pepper, and a squeeze of lemon.
-
Once the rice is ready, stir in lemon zest, juice, Parmesan (if using), remaining butter and spinach. Fold in the cooked prawns, cover with a lid and set aside for 2-3 minutes.
-
Taste, adjust seasoning, and top with a drizzle of chilli oil or chilli crisp (optional). Serve with lemon wedges and a glass of chilled white wine. Enjoy!