Seafood Recipes

Banana PrawnRisotto

Banana prawns are stirred into a creamy arborio risotto with white wine and stock, finished with butter, parmesan, lemon zest and parsley.

Banana Prawn Risotto
8 People
Serves
20 Mins
Prep Time
35 Mins
Cook Time
Medium
Difficulty
Italian Fusion
Cuisine
The Recipe

About This SeafoodDish

Learn how to make a delicious banana prawn risotto with creamy rice and tender prawns. This dish combines the sweetness of banana prawns with a rich, flavorful risotto base, making it perfect for any occasion. Easy to prepare and sure to impress, it's a great choice for seafood lovers. Pearl Seafoods provides premium banana prawns, ensuring the best quality for your cooking. Follow this step-by-step recipe and create a restaurant-quality meal at home. Order fresh banana prawns online from Pearl Seafoods, delivering across Sydney.

Ingredients

  1. 600g banana prawns, peeled and deveined
  2. 2 tbsp olive oil
  3. 1 onion, finely chopped
  4. 2 garlic cloves, minced
  5. 2 cups arborio rice
  6. 1 cup dry white wine
  7. 1.5L chicken stock, kept warm
  8. 1 cup grated parmesan cheese
  9. 2 tbsp butter
  10. Zest of 1 lemon
  11. Salt and pepper, to taste
  12. Fresh parsley, chopped (for garnish)
  13. Lemon wedges, to serve

Method

  1. In a small saucepan, heat the chicken stock over high heat until hot, but not boiling. Cover and set aside to keep warm.
  2. While the stock is heating, heat a large non-stick frying pan with high sides over medium heat. Add the olive oil and heat for 2 minutes. Add the onion and garlic, and cook for 3 minutes, until softened. Stir in the risotto rice, cooking for about 1 minute until it's evenly coated and heated through. Pour in the wine and stir for 1 minute, or until most of the wine evaporates. Add the lemon zest and mix through.
  3. Add 1 cup of the warm stock to the rice mixture and stir constantly. Keep the mixture simmering steadily for about 2 minutes, or until absorbed. Continue adding the stock, 1 cup at a time, stirring after each addition until absorbed. Cook for approximately 18 minutes, until the rice is creamy and al dente.
  4. Stir in the prawns and cook for about 4 minutes, adding more stock as needed, until the prawns are just cooked but still tender. Remove from heat and stir in the butter, parsley, and 1/2 cup of parmesan, and season with salt to taste.
  5. Divide the risotto among serving bowls. Top with the remaining parmesan and freshly ground black pepper, and serve immediately with lemon wedges.
From Our Kitchen

Chef's Tip

For a perfectly creamy risotto, add the warm stock gradually while stirring regularly to help release the rice’s natural starches and create a rich, velvety texture. The banana prawns should be added right at the end of cooking so they stay tender, sweet, and juicy without overcooking. Finish the risotto with butter, parmesan, and fresh lemon zest off the heat to give the dish a glossy finish and brighten the rich seafood flavours beautifully.

FEATURED

FeaturedProduct

Sale
Frozen banana prawn cutlets with tails arranged on black slate with crushed ice and lemon

Frozen Banana Prawn Cutlets

16/20 / 1kg

Banana prawns are the sweet, tender all-rounder of the prawn...

$48.00 kg
$48.00 kg
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NUTRITION

NutritionPerServing

  • Calories 410 kcal
  • Total Fat 13.0 g
  • Total Carbohydrate 45.0 g
  • Protein 23.0 g
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