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Curried prawn risotto

Name: Curried prawn risotto
Prep time: 16 min
Cook time: 43 min
Total time: 59 min
Yield: 4 people
Cuisine: French
Ingredients: 500 g prawns; 30 g butter; 1 tablespoon curry powder; 50 g onion; 4 tablespoons olive oil; 2 glasses risotto rice; 1 glass dry white wine; 4 glasses vegetable stock; 100 ml cream; 50 g Parmesan (Parmigiano Reggiano); Salt; Pepper

In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.

127 K 4.3/5 (25 reviews)516509

Duration

1 hour 5 min.

Difficulty

Easy

Last modified on: October 27^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 500 g prawns
2 30 g butter
3 1 tablespoon curry powder
4 50 g onion
5 4 tablespoons olive oil
6 2 glasses risotto rice
7 1 glass dry white wine
8 4 glasses vegetable stock
9 100 ml cream
10 50 g Parmesan (Parmigiano Reggiano)
11 Salt
12 Pepper
Total weight: 1,465 grams

Times for this recipe

Preparation

20 min.

Cooking

45 min.

All in all

1 hour 5 min.

Preparation 20 min.

Cooking 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 10 min.

Peel the prawns and cut into small pieces.

Step 2 - ⌛ 5 min.

In a skillet, melt 30 g butter, then sauté the shrimp pieces in it.

Step 3 - ⌛ 1 min.

When fried, add 1 tablespoon curry powder and mix well. Leave to cook for a further minute and remove from the heat.

Set aside.

Step 4 - ⌛ 2 min.

Prepare 50 g onion and chop finely.

Pour 4 tablespoons olive oil into a large saucepan on medium heat. When hot, add the onion, salt and pepper and cook for 1 or 2 minutes without colouring.

Step 5 - ⌛ 2 min.

Tip in 2 glasses risotto rice, stir for 2 or 3 minutes until the rice has "pearled", or become translucent.

Step 6 - ⌛ 3 min.

Pour in 1 glass dry white wine and stir until the liquid has been completely absorbed.

Step 7 - ⌛ 30 min.

Turn down the heat and add 4 glasses vegetable stock gradually, stirring all the time.

Step 8

The rice should be cooked but still quite moist.

Step 9 - ⌛ 2 min.

Add 100 ml cream and mix well.

Step 10 - ⌛ 2 min.

Add the spiced prawns...

Step 11 - ⌛ 2 min.

...then the grated 50 g Parmesan (Parmigiano Reggiano) and your risotto is ready.

Remarks

For a stronger curry flavour, you can add an extra tablespoon of curry powder between stage 5 and 6.

If you don't have any vegetable stock, a chicken stock cube will work fine.

Keeping: 2 or 3 days in the fridge, covered with plastic film.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=13 %	11 g RDI=4 %	9 g RDI=12 %	157 kcal RDI=8 %	659 kJ RDI=8 %
Per person	31 g RDI=48 %	39 g RDI=15 %	32 g RDI=44 %	575 kcal RDI=29 %	2,408 kJ RDI=29 %
Whole recipe	126 g RDI=194 %	154 g RDI=58 %	129 g RDI=176 %	2,301 kcal RDI=115 %	9,633 kJ RDI=115 %