Curried Prawn Risotto

February 13, 2020


Who doesn't love a good risotto regardless of the weather? Hands up for a hell yes! I've been making risotto for the longest time and I can honestly say it's one of my favourite go-to quick meals for a busy week night. It's one of those dishes where you can play around with the flavours and and experiment and still have beautiful tasting risotto because the dish is that flexible. 


I used to think it was a meal for pro chef's but actually it is a great meal for beginner's like us. I shy away from using chicken and meat in the risotto only because I think it's a very heavy protein for a soft meal. So I like to stick to pescatarian proteins and vegetable risotto's. 


For this particular meal, I added prawns/shrimp as my protein but I only added it after the risotto was done and it created this additional boost of flavour and spices which I just loved! I hope you give this one a try, it really is such a great dish and I can't wait to share it with you!


Bon apetit, 


Zorah xo

 Recipe: Prawn Risotto

Type: Pescatarian, made without an Instant pot but if you have one definitely use it. 

Serves 5 people




2 cups of Arborio rice

1 1/2 cups coconut milk

Thai red curry paste 

Half and onion

1 tbsp garlic - grated

A few pepper corns

1 tsp. Coriander powder

1 cup Parmesan cheese, plus extra for toppings

1 tsp. chilli flakes

1 bag of deveined prawns-washed

Olive oil

1 tbsp. thyme 

2 cups vegetable broth




Defrost prawns and put aside. 

Braise your onion, garlic, pepper corns, Thai red curry paste and coriander powder in some olive oil. 

Once the onions are slightly browned and fragrant, add in the arborio rice and stir so that all the rice is coated. 

Then add in the coconut milk and stir contentiously. Before you add in the broth take out one cup of the coconut milk mixture and set aside. Add in salt and pepper to taste.

After about 15 minutes add in a cup of the vegetable broth, allow to simmer  and keep stirring. 

The rice should become more thick and taste it every now again to make sure the rice is soft and ready to eat.

While the rice is cooking, start preparing your prawns. Add in olive oil, thyme, chilli, until all side of the prawns are toasted nicely and then add in the coconut broth to give it more flavour. Again, add in some salt and pepper to taste.

If you want to add another cup of the broth to make the rice softer go ahead. 

After the rice seems done, add in the cup of grated Parmesan and stir. 

After this step, toss in the prawns and the sauce and stir again. 

Serve hot and enjoy!






























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