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 List
600g banana prawns, peeled and deveined
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 cups arborio rice
1 cup dry white wine
1.5L chicken stock, kept warm
1 cup grated parmesan cheese
2 tbsp butter
Zest of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, to serve
Steps
In a small saucepan, heat the chicken stock over high heat until hot, but not boiling. Cover and set aside to keep warm.
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 diced pumpkin and cook for about 5 minutes, or until it begins to brown. Add the fennel, onion, and garlic, and cook for another 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.
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.
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 parsley and 1/2 cup of parmesan. Add the lemon juice, and season with salt to taste.
Divide the risotto into four serving bowls. Top with the remaining parmesan and freshly ground black pepper, then serve immediately.
