Prawn and Mushroom Risotto
This easy recipe for prawn and mushroom risotto is super tasty and easy to make. If you make more than you need, you can easily keep it in the fridge for a few days and reheat it in the microwave.
This makes it a perfect recipe for eating during the week in the evenings if you are short of time, or even for taking to work in some Tupperware and warming up for your lunch.
Shrimp and Mushroom Risotto
When I refer to prawns in this blog post you can also read ‘shrimp’. For me these two crustaceans are interchangeable and what you use will depend on what you can buy locally.
I used some small frozen North Atlantic prawns in this recipe that had been cooked and peeled, from Aldi. These only really need to be de-frosted before eating.
But because this is a warm dish, I still sauté them to bring them up to heat. If I was making a cold dish like an avocado prawn stack I do not cook them again.
Similarly, if you are going to use fresh shrimp or prawn, you will need to cook and peel them accordingly. Prawns and shrimp do not take long to cook, but the cooking time will depend on their size. And you need to know that they are really fresh.
Best Mushrooms to use?
In this recipe, I used some large Irish flat mushrooms, that are like Portobello mushrooms. They are quite meaty and have a lot of flesh on them, and I bought some that were 75% discounted, so this was a very cheap meal.
But you can, of course, use anything you fancy. Shiitake, porcini, button, oyster, cremini, whatever takes you fancy.
Frying mushrooms in butter I think is the best way to cook them as the smooth buttery taste gets absorbed into the mushrooms and the juice that flows from the mushrooms during cooking can also be added to the rice to add to the taste and creaminess.
Making risotto
Some people swear that you need to add very hot stock when you are cooking risotto. But I just make it upfront by pouring boiling water onto the stock cubes and dissolving them. I do not think it is necessary to keep this hot.
Just add to the pan if and when it is needed, as the liquid level evaporates, stirring frequently. The stock will reheat itself in the pan.
Arborio rice is for me the perfect risotto rice. It absorbs the stock really well and does not go too stodgy. But make sure you do not overcook it. Frying the rice in a little olive oil before adding the wine and stock is an important part of the process, do not leave it out!
If you do not like shellfish, just leave out the prawns and make yourself a mushroom risotto. Use can use arborio rice or even pearl barley if you prefer.
I hope you enjoy making and trying this recipe. If you do, please let me know how you get on in the comments section below!
How to make Prawn and Mushroom risotto
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Prawn and Mushroom Risotto
This easy recipe for prawn and mushroom risotto can be made in less than 40 minutes. So simple to make and quite delicious.
Ingredients
- 3 garlic cloves
- 1 red onion, finely chopped
- 100ml White Wine
- 2 large Irish Flat Mushrooms (Portobello mushrooms), chopped (about 170g)
- 300g Arborio Risotto Rice
- 150g Frozen Prawns
- 2 tbsp salted butter
- 2 Knorr fish cubes (fish stock cubes), dissolved into 900ml boiling water
- Olive oil
- Salt and pepper
Optional
- Grated Parmesan cheese to garnish
Instructions
- De-frost the prawns (put them in warm water, and let them defrost, then sieve them completely until all water has been removed, squeezing the water out if necessary).
- In the meantime finely chop the garlic cloves and the onion, and prepare the fish stock. Sauté the garlic and onion in olive oil on medium heat in a suitable pan for about 5 minutes (I use a paella pan for this.)
- Then add the rice to the pan and a tablespoon of olive oil, and stir well to cover all the rice in a thin layer of oil. Stir well for about 2 minutes.
- Then add the White wine to the pan and allow it to evaporate. Then slowly add stock to the pan in stages (about 150ml per time) allowing the rice to cook and absorb the stock. Stir regularly. It should take about 25-30 minutes to fully cook the rice.
- In the meantime sauté the mushrooms in the butter in a separate pan for about 5 minutes. Then add them to the risotto pan. Then sauté the prawns in the same pan as you cooked the mushrooms in, for about 2 minutes on each side, before adding to the rice.
- Taste and season to suit before serving.
Notes
To add some variation, you could garnish with some parmesan before serving.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 244Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 307mgCarbohydrates: 17gFiber: 0gSugar: 1gProtein: 22g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.