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Prawn and Pine Nut Risotto

Prawn and Pine Nut Risotto

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
phuong

phuong

A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!

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Nutrition

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  • Calories:
  • 765 kcal
  • 38%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 99.2g
  • 32%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
  2. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
  3. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
  4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.
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Reviews

NYJULIET99
25

NYJULIET99

1/31/2008

This was my first time making risotto and it came out just perfect! I added mushrooms instead of carrots though and crushed red pepper instead of a minced chile pepper and it was still delicious. Thanks!

lamski
21

lamski

5/22/2007

this is a delicious risotto.. very creamy and the hint of spice is great.

Sherri Boyd
10

Sherri Boyd

9/14/2009

I also didnt use the carrots or the black olives but used mushrooms and added fresh spinach at the end

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