Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
43,5344.3/5 for 23 ratings
Grade this recipe: Last modified on: December 30th 2019
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 rice - 7
1 glass dry white wine - 8
4 glasses Vegetable stock - 9
100 ml cream - 10
50 g Parmigiano reggiano (Parmesan) - 11
salt - 12
pepper - Total weight: 1,521 grams
How long does it take?
Time required for this recipe:
Keeping: 2 or 3 days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 16 min. | 43 min. | 59 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 10 min.
Peel the prawns and cut into small pieces.
Stage 2 - 5 min.
Melt 30 g butter in a frying pan, add the prawns and fry until lightly browned.
Stage 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.
Set aside.
Stage 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.
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.
Stage 5 - 2 min.
Tip in 2 glasses rice, stir for 2 or 3 minutes until the rice has "pearled", or become translucent.
Stage 6 - 3 min.
Pour in 1 glass dry white wine and stir until the liquid has been completely absorbed.
Stage 7 - 30 min.
Turn down the heat and add 4 glasses Vegetable stock gradually, stirring all the time.
Stage 8
The rice should be cooked but still quite moist.
Stage 9 - 2 min.
Add 100 ml cream and mix well.
Stage 10 - 2 min.
Add the spiced prawns...
Stage 11 - 2 min.
...then the grated 50 g Parmigiano reggiano (Parmesan) 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.
If you don't have any vegetable stock, a chicken stock cube will work fine.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,979 Kcal or 8,286 Kj | 120 gr | 68 gr | 134 gr |
| 99 % | 46 % | 6 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 130 Kcal or 544 Kj | 8 gr | 4 gr | 9 gr |
| 7 % | 3 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 495 Kcal or 2,072 Kj | 30 gr | 17 gr | 33 gr |
| 25 % | 12 % | 2 % | 5 % |
How much will it cost?
- For 4 people : 8.09 $
- Per person : 2.02 $
Source
Home made.More recipes?
This recipe uses (among others) | Prawns: You can check-out other recipes which use it, like for example: Seafood sauerkraut, Paella, Prawn salad with a crunch, Quick prawn curry, Crispy prawn rolls, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Coconut-vanilla cream for Elsa , Grilled fillet of salmon with corn salad cream, Lobster Thermidor, Gratin Dauphinois, Courgettes (zuchinis) , ... All |
| Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Potimarron and Parmesan tart, Pesto, Pea risotto "mantecare", Broad bean salad with Parmesan, Tomato pesto, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Seven-hour lamb, Taos hotpot, Pea risotto "mantecare", Potato tortilla (Spanish omelette), Mexican salad, ... All |
Other recipes you may also like
![[Macarons (the original French macaroons) ]](/images/vignettes_150/31.jpg)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...253,589 714.7/5 for 44 ratings 2 hours 38 min.
![[Tartiflette]](/images/vignettes_150/62.jpg)
Tartiflette
A personal version of a classic recipe from Savoy.97,186 14.6/5 for 11 ratings 1 hour 27 min.
![[Pear tart with almond cream]](/images/vignettes_150/10.jpg)
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".74,2374.2/5 for 19 ratings 1 hour 14 min.
![[Finger biscuits]](/images/vignettes_150/28.jpg)
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.104,5575/5 for 1 ratings 1 hour
![[Bouquet garni]](/images/vignettes_150/36.jpg)
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...73,5403.5/5 for 2 ratings 12 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-03-01)
Note: We'll never share your email with anyone else.
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question