Prawn Risotto

Updated: 25 June 2012 | Author: Bulla Dairy Foods

Mediterranean delight


  1. Heat the oil in a large frying pan over a medium heat and sauté the onions and garlic 2 minutes. Add the rice and toast 4 minutes stirring constantly.
  2. Stir in the hot stock one ladle at a time, stirring constantly until all the liquid is absorbed repeat with remaining stock. Until rice is tender but firm. This process may take up to 20 minutes.
  3. Stir in the herbs, Bulla Thick Cream and the green prawns cook stirring occasionally until prawns change colour.
  4. Stir in the lemon zest and juice. Season with black pepper to taste.
  5. Serve hot with a wedge of lemon and a dollop of Bulla Thick cream.
Prawn Risotto


  • 3 cups arborio rice
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 6 cups light fish or chicken stock, hot
  • 2 tbsp fresh chives, chopped
  • ¼ cup fresh continental parsley, chopped
  • 200ml Bulla Thick Cup Cream
  • 24 large green prawns, peeled, with tails left on
  • Juice and zest of 1 lemon
  • Black pepper to taste
  • 100ml Bulla Thick Cream
  • Lemon wedges to garnish

Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4 - 6

Prawns maybe replaced with salmon or cod as an alternative.

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