Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
110 K 4.3/5 (25 reviews)
60 min.
Easy
4 people
12 IngredientsLast 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 g cream - 10
50 g Parmesan (Parmigiano Reggiano) - 11
salt - 12
pepper - Total weight: 1,525 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 45 min.
All in all: 60 min.
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
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 g cream and mix well.
Stage 10 - 2 min.
Add the spiced prawns...
Stage 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.
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: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 250 RDI=20 % | 250 RDI=40 % | 3,860 RDI=190 % | 16,160 RDI: 190 % |
| Per 100 g | 10 RDI=4 % | 20 RDI=2 % | 20 RDI=2 % | 250 RDI=10 % | 1,060 RDI: 10 % |
| Per person | 40 RDI=20 % | 60 RDI=6 % | 60 RDI=9 % | 960 RDI=50 % | 4,040 RDI: 50 % |
How much will it cost?
- For 4 people : 7.50 €
- Per person : 1.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Prawns
Like these other recipes: Seafood sauerkraut, Prawn salad with a crunch, Quick prawn curry, Vietnamese prawns, Spicy seafood plancha, ... See them all 7
Cream
Like these other recipes: Fish Mousselines, Bounty-style tart for Alison, Cottage cheese tart, Mushroom Pancakes au Gratin, Crispy spinach rolls, ... See them all 115
Parmesan (Parmigiano Reggiano)
Like these other recipes: Scallops with green asparagus tips and parmesan, Tomato pesto, Spaghetti with tomatoes and pesto, Carrot-top pesto, Soft Croque-monsieur with 3 cheeses, ... See them all 59
Onion
Like these other recipes: Late Winter Soup with Fresh Spinach, Vegetable stock, Eggplant Polpette, Vegetable rosette tart, Mussels marinière, ... See them all 147
Other recipes you may also like
Breton coleslaw
Coleslaw with a French twist from Brittany, using finely sliced raw cauliflower instead of cabbage.January 8th 202044 K 20 min.
Provençal remoulade sauce
The classic remoulade sauce is, in this recipe, declined in a Provençal version, where we use olive oil and to which we add chopped basil before mixing. You will obtain a classic remoulade texture, but a very typical and fresh taste.September 18th 202226 K 9 min.
Sausage rougail
Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.April 18th 202149 K 1 hour 30 min.
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.December 8th 202135 K 30 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012782 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 e-mail address 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.