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Photo of Garlic prawn risotto by WW

Garlic prawn risotto

Total Time
40 min
15 min
25 min
For perfect creamy risotto, keep the stock hot and allow the rice to absorb it well before each ladleful.


Salt reduced chicken stock

1000 ml, (4 cups)

Olive oil

2 tsp

Brown onion

1 large, finely chopped


4 clove(s), crushed

Arborio rice

1 cup(s), (265g)

Frozen green peas

1 cup(s), (120g)


1 large, coarsely grated

Grated parmesan cheese

cup(s), (25g)

Fresh basil

¼ cup(s), or parsley, plus extra leaves to serve

Raw peeled prawns

24 small, peeled, deveined, tails intact


  1. Place the stock and ½ cup (125ml) water in a medium saucepan. Bring to the boil. Reduce heat to low.
  2. Heat 1 teaspoon of the oil in a large heavy-based saucepan over medium heat. Cook the onion and half the garlic, stirring, for 5 minutes or until softened.
  3. Increase heat to medium-high. Add the rice and stir for 1 minute or until well coated. Add a ladleful (about ½ cup) of hot stock and cook, stirring constantly, until the stock is absorbed. Add the peas to the stock. Continue adding stock, 1 ladleful at a time (leaving the peas until last), stirring constantly, for 18 minutes or until the rice is tender and stock is absorbed. Add the peas.
  4. Remove risotto from heat. Stir in the zucchini, parmesan and basil and season.
  5. Heat remaining oil in a large non-stick frying pan over high heat. Cook the prawns, stirring occasionally, for 3 minutes. Add the remaining garlic. Cook, stirring, for 1 minute or until fragrant and prawns are cooked through. Season.
  6. Top risotto with the prawns and extra basil.