Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
48,2684.3/5 for 24 ratings
Grade this recipe: Last modified on: December 30th 2019
For 8 people, you will need:
- 0
1 kg prawns - 1
60 g butter - 2
2 tablespoons curry powder - 3
100 g onion - 4
8 tablespoons olive oil - 5
4 glasses rice - 6
2 glasses dry white wine - 7
8 glasses Vegetable stock - 8
200 ml cream - 9
100 g Parmigiano reggiano (Parmesan) - 10
salt - 11
pepper - Total weight: 3,042 grams
How long does it take?
Time required for this recipe:
| 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?
Keeping:
2 or 3 days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 10 min.
Peel the prawns and cut into small pieces.
Stage 2 - 5 min.
Melt 60 g butter in a frying pan, add the prawns and fry until lightly browned.
Stage 3 - 1 min.
When fried, add 2 tablespoons 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 100 g onion and chop finely.
Pour 8 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 8 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 4 glasses rice, stir for 2 or 3 minutes until the rice has "pearled", or become translucent.
Stage 6 - 3 min.
Pour in 2 glasses dry white wine and stir until the liquid has been completely absorbed.
Stage 7 - 30 min.
Turn down the heat and add 8 glasses Vegetable stock gradually, stirring all the time.
Stage 8
The rice should be cooked but still quite moist.
Stage 9 - 2 min.
Add 200 ml cream and mix well.
Stage 10 - 2 min.
Add the spiced prawns...
Stage 11 - 2 min.
...then the grated 100 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 |
| 3,959 Kcal or 16,576 Kj | 240 gr | 135 gr | 267 gr |
| 198 % | 92 % | 13 % | 40 % |
| 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 8 people : 14.98 €
- Per person : 1.87 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Prawns: You can check-out other recipes which use it, like for example: Crispy prawn rolls, Vietnamese prawns, Spicy seafood plancha, Quick prawn curry, Seafood sauerkraut, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Scallops with cabbage julienne, Hot sesame-cream chicken tartines, Mushroom Pancakes au Gratin, Tartiflette, Vol-au-vent, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Fish "à la Bordelaise", Warm lentil salad, Rabbit terrine, Eggs en Cocotte à la Française, ... All |
| Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Tomato feuilleté with pesto, Gratin of purple artichokes, Roast cabbage with lemon, Creamy risotto with vegetables , Poivrade Artichoke Salad, ... All |
Other recipes you may also like
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,...257,242 714.6/5 for 46 ratings 2 hours 38 min.
Tartiflette
A personal version of a classic recipe from Savoy.98,586 14.6/5 for 11 ratings 1 hour 27 min.
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".75,9424.2/5 for 19 ratings 1 hour 14 min.
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.106,0265/5 for 1 ratings 1 hour
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...75,6463.5/5 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 2020-11-01)
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