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Garlic Prawn Risotto (Shrimp)

This Creamy Garlic Prawn Risotto is the perfect weeknight dinner recipe, so easy to make and will be ready in less than 30 minutes!

Garlic Prawn Risotto recipe is perfect comfort food for a weeknight dinner. In just 30 minutes you'll have it ready to be served!

Easy Creamy Garlic Prawn Risotto Recipe

Risotto is one of those hit or miss dishes. Garlic Prawn Risotto is one of the best risotto recipes I’ve made!

When done right, it rocks your world, rich and creamy without being heavy. But it’s not always done right. In fact it’s pretty easy to get an average risotto or even ruin it.

What rice to use for Risotto?

A good, creamy Risotto calls for risotto rice, most known as Arborio rice and can be found in most shops.It contains more starch than other types of rice and will make your risotto creamy without having to add cream.

How to make creamy prawn risotto?

It is not that difficult if you follow a couple of important steps. The most important, when cooking a risotto is stock addition.

The secret is to keep the stock hot so when you add it to the pan, it continues to boil and to add small amounts at a time, stirring through the cooking process because the creaminess of the risotto comes from the released starch.

This recipe it’s one of our favorite dishes and my daughter could have it everyday 🙂 The addition of the garlic prawns makes it perfect.

This creamy garlic Prawn Risotto is the perfect weeknight dinner recipe, so easy to make and will be ready in less than 30 minutes! 

Can you make risotto in advance?

Great news! Yes, you can make Risotto in advance, using the pre-cooking (or par-cooking as it’s also called) method where you partially cook the risotto so that it can be finished later. If you try to make risotto ahead and then reheat it, it will be overcooked and mushy.

  1. You partially cook the risotto as per recipe instructions, about halfway done, using only 3 cups of stock (broth) for pre cooking and saving the last 1 cup when you finish the risotto.
  2. Remove the precooked risotto from the pan and spread it out as thin as possible on a large baking sheet lined up with some baking paper to stop cooking and cool down.
  3. Cover the rice with foil and set it aside at room temperature for up to two hours or refrigerate till ready to finish it.
  4. When the time comes to serve the risotto, return it to the pot and resume adding the remaining 1 cup of hot stock (broth). Stir until the liquid is absorbed and the rice is al dente and creamy.


Avoid searching for this Prawn Risotto recipe, save it now! Pin it here:

This creamy garlic Prawn Risotto is the perfect weeknight dinner recipe, so easy to make and will be ready in less than 30 minutes! 

Yield: 3 servings

Creamy Garlic Prawn Risotto (Shrimp) Recipe

Creamy Garlic Prawn Risotto (Shrimp) Recipe

Creamy Garlic Prawn Risotto (Shrimp) is perfect for a weeknight dinner: so easy to make and will be ready in less than 30 minutes! 

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 cup arborio rice
  • 1 litre/4 cups seafood stock (broth)
  • 1/2 cup dry white wine
  • 3 spring onions, chopped
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • 1 lb/ 500g raw prawn/ green shrimp
  • 2 garlic cloves, minced
  • 1/4 tablespoon paprika
  • salt, pepper


  1. In a medium saucepan heat the stock to simmer, then reduce the heat so the stock stays hot through the whole time.
  2. In a large saucepan, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. When the butter has melted add the spring onion and sauté for 2 minutes or until translucent. Add the rice and stir until coated with the oil and butter. Sauté for another 2 minutes. Add the white wine and cook while stirring until the liquid is fully absorbed. Add the stock, about a cup at a time, stirring until absorbed adding more when the rice appears almost dry. Continue adding stock and cooking it for 20 minutes or until the grains are tender but still firm to the bite, without being crunchy. Stir in 1tablespoon butter and the Parmesan cheese and season with salt pepper.
  3. In a separate pan, heat the remaining 1tablespoon olive oil and sauté for a couple of seconds minced garlic. Add the raw prawns and cooked them 2 minutes on each side.
  4. Serve the risotto adding the garlic prawns on top, with a sprinkle of paprika.


1 Litre of seafood stock equals 4.5 cups (US cups) and 4 cups (Australian cups)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 563Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 411mgSodium: 2244mgCarbohydrates: 29gFiber: 1gSugar: 2gProtein: 55g











Monday 18th of March 2019

OANA, thanks! This looks so simple to make, yet looking really satisfying and tasty!


Monday 15th of October 2018

This recipe sound divine am actually just finishing making it for the first time ever!!! So far looks good :-) thanks fir sharingggg xx


Monday 25th of June 2018

This looks so delicious! Perfectly seasoned recipe and the pictures are gorgeous .. love how you show how easy risotto can be to make.

Karyn Ryan

Monday 25th of June 2018

Holy Moly..this looks amazing so healthy and tasty..a bowl of perfect summer comfort food.Im always looking for new ways to gert more fish into the familys diet.This is perfect


Sunday 24th of June 2018

Shrimp and Risotto is an incredible combination, easy enough to make and absolutely delicious to eat! Excited to try it!

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