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Risotto with prawns


  • Peel the shrimps: Place them on a plate and put the heads and shells in a pan. Add water. Simmer until the heads and shells turn pink. Strain the resulting broth and keep warm.
  • Fry the prawns in a little olive oil until cooked and keep warm.
  • Peel and dice one onion. Sweat it in the butter cut into pieces. Add the risotto rice and let it become translucent.
  • Add the 20 cl of white wine. Let it simmer while stirring. When the white wine has evaporated, add the filtered shrimp stock.
  • Stir, then gradually add the remaining water, continuing to stir, until the rice is cooked (about 18 minutes).
  • At the end of the cooking time, add the shrimps and mix. Add the grated Parmesan cheese, salt and pepper.
  • Serve the risotto with the prawns and add a few shavings of Parmesan over the risotto on the plate.
Preparation time : 60 min
Serve : 4 pers.
Level : 1
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16 prawns
200g shrimps
320g risotto rice
2 onions
20 cl dry white wine
50 g butter
80 g grated parmesan cheese

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