Buttery Prawn Risotto

Ideal for a sophisticated dinner yet simple enough for a weeknight meal, this one-pan wonder promises to delight your palate and impress your guests.

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Serves 4.


2 rounded tbsp butter
400g raw peeled prawns, tails on
salt and pepper
200g brown onion, finely diced
6 cloves fresh garlic, finely
1 tbsp olive oil
250g raw risotto rice
500ml vegetable broth, hot
2 flat tsp dried dill
1 tsp onion powder
1 tsp garlic powder
1 cup green peas
2 tbsp fresh lemon juice
Parmesan cheese, grated
4 lemon wedges


Heat 2 tbsp of butter in a non-stick frying pan.
Sauté prawns on a moderate heat until slightly golden on the outside and almost cooked on the inside.

Season with salt and pepper.
Set aside in a bowl.
Use the butter in the pan and gently sauté onion and garlic until clear and tender.

Add 1 tbsp of oil and fry the rice for a minute or so until it becomes translucent.

Add ¼ of the broth into the pan then simmer until the broth reduces.

Add dill, onion powder and garlic powder, adding half cups of broth as the rice soaks it up. Simmer constantly.

Once the rice is almost tender, add the prawns, peas and lemon juice.

Continue to simmer, adding broth until the rice is fully tender and the liquid has almost evaporated.

Use a small amount of boiling water as needed if the broth runs out before the rice is cooked.

Season with salt and pepper, sprinkle with parmesan. Serve with a wedge of lemon