Easy Prawn Risotto Recipe

Note from Ana

You might know by now that I grew up in Croatia, and not just in Croatia, but on an island in the Adriatic Sea. And yes, I had a very fun childhood, but growing up on an island also meant one very specific thing: we ate a lot, and I do mean a lot, of seafood.

My mum was especially good at making prawns, shrimp, scampi… whatever name you want to use, she knew exactly what to do with them. And we ate so much scampi back then, partly because they were so delicious and partly because, at the time, they were actually affordable too. Those were good days. Fresh seafood, simple cooking, and meals that never needed much more than that.

So seafood has always felt very natural to me, very normal, very much like home.

And now, living in Australia, which is also, when you think about it, just one very big island, I still cook a lot of seafood for my own kids, and they love it too. That makes me so happy, because it feels like one of those lovely little things that carries over from one family table to the next.

This prawn risotto is one of the recipes we come back to regularly because it is almost ridiculously easy for how good it is. Truly, it should not be allowed to be this simple and this delicious at the same time. But thankfully, it is.

The rice turns creamy and comforting, the prawns make it feel a little elegant, the Parmesan and butter bring all that lovely richness, and that little squeeze of lemon at the end keeps everything feeling fresh and bright. It is the kind of dinner that feels like you made a real effort, while secretly being very manageable, which I always appreciate.

And the best part is, fresh prawns or frozen prawns both work beautifully here. It really does not matter. This is one of those wonderfully forgiving recipes that still turns out lovely either way, which makes it perfect for real life. Some days you have fresh seafood and feel very organised, and some days you pull a bag from the freezer and carry on. Both are completely valid, and both lead to a very good dinner.

This is exactly why we have it on a regular basis. It is easy, comforting, and so full of flavour that it never feels boring. And when a recipe manages to be elegant enough for guests but easy enough for a normal family night, I tend to hold onto it very tightly.

How to serve

Serve this prawn risotto warm, straight away, while it is still beautifully creamy and silky. I like finishing it with a little extra Parmesan, chopped parsley, and a squeeze of lemon right at the table. It is lovely on its own because risotto really does feel like a full meal, but if you want something on the side, a simple green salad or a few slices of crusty bread work beautifully. Keep everything else quite simple here, this is the kind of dish that likes to be the centre of attention, and honestly, it deserves it.

Tips for Success

• The biggest tip for a really lovely prawn risotto is to keep the stock warm while you cook. It may seem like a small detail, but adding cold stock slows everything down and can affect the texture of the rice. Warm stock helps the risotto cook more evenly and keeps the whole process much smoother.
• Try not to overcook the prawns at the beginning. They only need a quick cook, because they go back into the risotto at the end. If they are cooked too long the first time, they can turn a bit firm instead of staying sweet and tender. A quick in-and-out is exactly what you want.
• When cooking the onion, let it soften gently without browning too much. You want it sweet and soft, not golden and heavy, because risotto is all about building flavour in a calm, gentle way. The same goes for the garlic, just enough to become fragrant, not enough to catch and turn bitter.
• Once the rice goes in, give it a minute or two in the pan before adding the liquid. That little step helps coat the grains and gives you a nicer final texture. Then when you start adding the stock, do it gradually and stir often, but not in a frantic way. Risotto likes attention, but it does not need panic.
• One of the most important things is to stop cooking when the rice is al dente, tender, but with just the tiniest bit of bite in the centre. Risotto should be creamy and soft, but the rice should still feel like rice, not disappear completely.
• And finally, do not skip that last step of stirring in the butter and Parmesan off the heat. That is what gives risotto its silky, luscious finish. It is one of those simple little techniques that makes the whole dish feel properly beautiful. If needed, loosen it with a splash of stock right at the end so it stays soft and spoonable. Risotto should gently spread on the plate, not sit there in a stiff little heap pretending to be something it is not.

Substitutions & Variations

• This is such a lovely risotto to play with, which is one of the reasons I love it so much. If you do not have prawns, you can use shrimp, scallops, or even small pieces of salmon for a slightly different seafood version. It changes the feel of the dish a little, but still keeps that same elegant, comforting spirit.
• If you prefer to leave the seafood out altogether, you can make this risotto with mushrooms, asparagus, peas, or zucchini instead. It becomes a different recipe, of course, but still a very beautiful one. Peas are especially lovely if you want something simple and family-friendly.
• For the wine, you can absolutely leave it out and use a little extra stock instead. The wine adds depth, but the risotto will still be creamy and delicious without it. If you do use wine, keep it something dry and light.
• If you do not have Parmesan, another hard salty cheese like Grana Padano or Pecorino can work well. Parmesan gives that classic soft richness, but the others still do a lovely job.
• You can also change the herbs depending on what you have. Parsley is always fresh and lovely, but a little dill or chives can also work beautifully with prawns and lemon.
• f you want to make it feel a bit more luxurious, you can stir in a spoonful of mascarpone or a little extra butter at the end for an even silkier finish. And if you want more brightness, a little extra lemon zest on top right before serving is always a good idea.
• For a slightly more hearty version, you can add peas, spinach, or a few cherry tomatoes at the end. They bring colour and freshness and make the risotto feel even more generous.
• This is one of those recipes that stays beautiful in its simple form, but also welcomes little changes very easily depending on what is in your fridge and what kind of dinner you feel like making.

Storage, Reheating & Freezer Tips

Risotto is definitely at its best when it is freshly made, warm, creamy, and still beautifully silky on the plate. That is really when it shines. But if you do have leftovers, they are still absolutely worth keeping.

Store the risotto in an airtight container in the fridge for up to 2 days. Just keep in mind that risotto naturally firms up as it sits, so it will be much thicker once chilled. That is completely normal and not a reason to panic.

To reheat, warm it gently in a pan over low heat with a splash of stock, water, or even a little milk to loosen it back up. Stir as it warms so it becomes creamy again. You can also reheat it in the microwave, but add a small splash of liquid first and stir halfway through so it does not dry out.

One little tip: prawns can overcook quite quickly, so when reheating, go gently and only heat it until warmed through. You want the risotto soft and creamy again, not the prawns turning into tiny rubber buttons.

As for the freezer, I will be honest, risotto is not my favourite thing to freeze. You can freeze it if you need to, in a freezer-safe container for up to 1 month, but the texture will not be quite the same once thawed. The rice tends to lose some of that lovely fresh creaminess. It is still edible, just not quite as beautiful as it was on day one.

If you do freeze it, thaw it in the fridge overnight and reheat gently with extra liquid to help bring it back to life. And if the texture is not quite what you hoped, leftover risotto has a very clever second life: turn it into risotto cakes or little arancini-style balls. Suddenly it feels like you planned it all along, which is always a nice kitchen trick.