This Ultra Creamy Shrimp risotto is perfumed with lemongrass and topped with 4-minute pan-seared prawns! Using Italian Carnaroli risotto rice from the Po River Delta adds extra creaminess to this risotto dish while sautéed aromatics like lemongrass, garlic, scallions, shallots, and just a hint of fresh ginger perfume this risotto from the inside out.
We love this easy risotto recipe because it cooks in just about 20 minutes depending on how “al dente” you want the rice and it uses very simple ingredients. If you’ve never made homemade risotto, I think you’ll be really surprised by just how easy it is! Plus, you can cook risotto in just about anything including a cast iron skillet as I’ve done for this recipe.
For anyone new to cooking homemade risotto, I’ve included step-by-step recipe photos to show you each stage of this simple risotto-making process so you can get great results the first time. If you can stir, you can make risotto — plus, it’s way more forgiving than you may think!
What is Risotto (…and Why Do You Stir it So Much)?
The first rule of thumb for cooking perfect risotto is to never wash the rice. Doing so washes away some of the good starch that’s necessary to create this ultra-creamy rice dish. Risotto rice is first toasted in a little fat and then cooked in stages while adding about one cup of hot stock or broth at a time allowing the rice kernels to almost fully absorb the liquid before adding another cup.
The near-constant stirring of the rice as it cooks and absorbs the liquid helps to rough up the kernel surface which allows the starches to better release from the rice into the cooking liquid. This process creates a rich, naturally velvety sauce with soft but al dente rice grains.
You may add more or less liquid if you want a looser or sturdier risotto. Often, towards the end of cooking, butter and/or Parmigiano or Grana Padano cheese are added while vigorously whisking everything which produces a perfectly textured risotto.
Also, wine, beer, or Prosecco are ingredients often used in the earlier stages of cooking (just after toasting the rice) to impart extra flavor, but it isn’t required to make an excellent risotto. This is a wine-free risotto recipe, but I have made excellent beer risotto, white wine risotto, and even red wine risotto.
What is Risotto Rice?
The backbone of any restaurant-quality homemade risotto is short-grain rice with a high starch content that’s capable of absorbing large amounts of liquid and releasing these starches into the dish to produce risotto’s trademark creamy texture. All rice has a high proportion of two starches — amylopectin (a sticky starch that’s responsible for risotto’s creaminess) and amylose (a less-sticky starch responsible for the grains remaining separate after cooking).
So, if you’re wondering how to make risotto with white rice (typical long-grain rice used for pilafs etc.), it’s possible but you should know that it will never produce the creamy, firm, or chewy results you get from using true Italian risotto rice. This is because it contains less starch and is more processed compared to the 3 most common Italian risotto rice varieties. Regular long-grain white rice has qualities that make it a perfect choice for rice pilaf and other rice dishes when you want the grains of rice to stay separate.
Rice For Risotto — The 3 Most Common Varieties With Photos
Arborio rice is the most common rice used for making risotto in the United States (or just about anywhere), but there are a few more superior risotto rice choices used most often here in Italy. Below are 3 risotto rice varieties you should try if you love to make risotto. They’re all delicious but deliver slightly different results.
Arborio Rice. This rice is widely available and the most common rice used for risotto. It’s a little wider and longer than the other two varieties and also a little stickier. This kernel makes for a slightly thicker, softer risotto. Arborio risotto takes about 18 to 20 minutes to cook and can be easier to overcook than the other two varieties below.
Carnaroli Rice. This rice is known as the “Cadillac” or “caviar” of risotto rice because it produces a very creamy risotto (as seen in the photos). It’s the preferred rice in most regions of Italy and among many risotto chefs. It’s less sticky than arborio and has a higher percentage of amylose (one of the two starches that rice contains that does not gelatinize when cooked) which allows the grains of rice to remain separated from each other while also creating a super-creamy risotto. Carnaroli is a hybrid of two rice varieties — Vialone Nero and Lencino. Carnaroli rice is a little nutty in flavor making it perfect for vegetarian risottos (especially those containing mushrooms) and takes about 20 minutes to cook. The famed Risotto Milanese is typically made using this type of risotto rice.
Vialone Nano Rice. This rice is prized in the Veneto region (where we live) and is considered the most precious variety. “Nano” means “dwarf” in Italian, but don’t let the size fool you because it’s a powerhouse tripling in size when cooked. It’s marginally less tacky than arborio and it can absorb twice its weight in liquid. Plus, it has a starch content almost as high as Carnaroli rice which means it also produces a really creamy risotto. This rice has an herbaceous and clean flavor and pairs well with seafood. It is very difficult to overcook but may require more stock to reach the perfect consistency.
As for Italy’s other rice varieties like the Baldo, Ribe, Roma, and Originario — these are better suited for use in desserts, soups, or casserole dishes because they don’t have the same starch content as the three risotto rice varieties mentioned above.
Vialone Nano, Arborio, and Carnaroli Risotto Rice (a Kernel Comparison Below)
I keep all three varieties of risotto rice on hand because each rice has its own characteristics and performs differently (plus, it lasts a long time and is a great pantry staple to have on hand for quick dinners when I have an empty fridge).
Opt for Arborio rice when you need a quick risotto, and Vialone Nano rice or Carnaroli rice when you want a superiorly creamy texture and have plenty of time for stirring. No matter what, great risotto can be made in 30 minutes or less no matter which rice variety you’re using — basically it’s healthy, wholesome, Italian ‘fast food’.
Creamy Lemongrass Prawn Risotto Ingredients
You just need a handful of ingredients to make this seafood risotto recipe. Here’s an overview of what you’ll need for this risotto, but you can find the full measurements in the recipe card below. The subtle background flavor for this shrimp risotto comes from a tiny bit of ginger, lemongrass, garlic, and shallots with a prominent prawn flavor perfuming the entire dish from the addition of a quick pressure cooker seafood stock. If you want to make a vegetarian lemongrass risotto instead, substitute vegetable stock and omit the prawns.
Use anything from the onion family you have on hand — shallots and scallions work beautifully when combined or used alone. And while this is a recipe for risotto without wine, feel free to add a splash (1 tablespoon/14g) of dry white wine to the risotto rice after it’s been toasted then cook the alcohol off for about 3 minutes before adding the first ladle of hot stock.
This recipe makes enough for 2 people, but can easily be doubled or tripled to serve as many people as needed.
Risotto Ingredients
- Risotto rice (Arborio, Carnaroli, or Vialone Nano)
- homemade shrimp stock (or store-bought seafood, chicken, or vegetable stock)
- extra virgin olive oil
- minced shallots (sub white part of scallions, or regular onions)
- lemongrass
- freshly ground ginger
- unsalted butter
- grated Grana Padano grated cheese (sub Parmigiano or Parmesan)
Pan-Seared Prawn Ingredients
- prawns, heads, and shells-on (sub Argentinian or Royal Red Shrimp)
- extra virgin olive oil
- salt and freshly cracked black pepper
Homemade Quick Vegetable or Shrimp Stock Ingredients
- water
- carrot
- celery
- onion
- lemongrass
- reserved shells and heads of prawns (or shrimp)
- salt and freshly cracked black pepper
How to Make Prawn Risotto (Creamy Lemongrass Shrimp Risotto)
This risotto is a breeze to make and here’s a brief overview for this 25-minute risotto. You can find the full instructions in the recipe card below and also the step-by-step risotto photos to see just how easy this risotto recipe is to make.
- Clean the prawns.
- Make the shrimp stock (or skip this step and use store-bought seafood or chicken stock).
- Sautée the aromatics and prawn heads.
- Add the prawn heads to the shrimp stock.
- Cook the risotto (20 to 25 minutes).
- Pan-sear the prawns.
- Finish and assemble the risotto.
Ultra-Creamy Lemongrass Prawn Risotto step-by-step recipe photos
Looking for More Risotto Recipes or Italian Dishes?
Below are a few of our favorite seafood recipes and a few favorite Italian dinners that we think you might also enjoy.
- Anniversary Pasta (Spicy Shrimp Tomato-Alfredo Sauce w/Rigatoni)
- Diver Scallops au Gratin (Capesante Gratinate)
- Italian Duck Ragù with Bigoli (Bigoli al Ragù d’Anatra)
- Classic Lasagna Bolognese (authentic Italian recipe)
- Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream Sauce)
- Baked Ziti with Ragù (from Scratch)
- 15-Minute Shrimp Pasta w/Garganelli (the Italian Way)
- Easy + Delicious Shrimp Au Gratin (Gamberi Gratinati)
- Delicious Shrimp Scampi for Two (or a Crowd)
- Triple Shrimp Trighetto Pasta (Creamy Shrimp Pasta)
- Asparagus Risotto w/Pan-Seared Scallops + Crispy Prosciutto
- Italian Duck Ragù w/Pappardelle Pasta (Pappardelle al Ragù d’Anatra)
Let’s Get Started!
Print
25-Minute Lemongrass Prawn Risotto (Shrimp Risotto)
- Total Time: 45 minutes
- Yield: 2 servings or scale for larger crowds 1x
- Diet: Gluten Free
Description
This Ultra Creamy Lemongrass and Prawn Risotto is full of shrimp flavor, easy to make, and really delicious. It gets a flavor lift from a quick and easy homemade shrimp stock perfumed with a bit of lemongrass. And this risotto recipe gets extra creaminess from Carnaroli risotto rice from the Italian Po River Delta. Toasted rice with sautéed aromatics like lemongrass, garlic, scallions, Borretane onions, shallots, and just a hint of fresh ginger, a nice pat of butter, and freshly grated Grana Padano cheese finish this creamy risotto before it’s topped with 4-minute pan-seared prawns.
Ingredients
Risotto Ingredients
- 6 ounces Risotto rice (Arborio, Carnaroli, or Vialone Nano) (180g)
- up to 4 cups of homemade shrimp stock (or store-bought seafood, chicken, or vegetable stock) (1L) *recipe below if needed
- 1 to 2 tablespoons extra virgin olive oil (15-30g)
- 1 large scallion (1 ounce) (30g) (sub scallions, or yellow onion)
- 1 stalk of lemongrass, cut in half and split down the middle
- 1/8 teaspoon fresh ginger, scraped into a paste (1g)
- 2 tablespoons, unsalted butter (25g)
- 2 tablespoons Grana Padano grated cheese, or more to taste (15g)
Pan-Seared Prawn Ingredients
- 6 large prawns, heads-on (3 per serving) (sub Argentinian red shrimp)
- 1/2 tablespoon extra virgin olive oil (7g)
- salt and freshly cracked black pepper to taste
Homemade Quick Vegetable or Shrimp Stock Ingredients
- 5 cups water
- 1 carrot
- 1/2 of celery stalk
- 1/2 of an onion
- 1/2 stalk of lemongrass, split in half
- reserved shells and heads from prawns
- salt and freshly cracked black pepper to taste
Instructions
- Clean the prawns. Remove the heads and shells from the prawns and set them aside. Devein and butterfly the prawns and pat dry. Set aside while you prep the risotto.
- Make the shrimp stock. In a medium pot, add all of the stock ingredients including the shrimp shells, and bring to a boil. Reduce heat to a simmer, cover, and cook for at least 30 minutes while you prepare the other risotto components. *If you’re using store-bought stock, simply add the lemongrass and prawn shells to it and heat it to a boil, and reduce it to a simmer to enhance the flavor.
- Sautée the aromatics + prawn heads. In a medium skillet, add 1 tablespoon of olive oil, lemongrass, garlic, shallots, onions, and ginger, season with salt and cook over medium heat until fragrant and the onions start to become translucent (about 3 to 4 minutes). Add the prawn heads to the skillet and continue cooking for about 5 minutes more, or until the shrimp have become bright red, opaque, and released some of their juices.
- Add the prawn heads to the shrimp stock. Remove the prawn heads from the skillet and add them directly to the simmering shrimp stock while you prepare the risotto.
- Cook the risotto (20 to 25 minutes). Add the rice to the hot skillet and stir it well to coat the rice and continue cooking until the rice is nicely toasted and opaque (about 5 minutes). Remove the lemongrass from the toasted rice and add about 1 cup of hot stock, stirring constantly, and reduce the heat to medium-low. Adjust the salt as needed. When most of the liquid has been absorbed, add another cup of hot stock and continue stirring allowing the rice to absorb the liquid. Adjust the salt as needed. Continue allowing the rice to absorb the liquid adding more stock as needed and stirring consistently. About 3/4 of the way through cooking the risotto, turn the heat down to low and continue cooking (stirring occasionally) while you prepare the pan-seared prawns.
- Pan-sear the prawns (total cooking time 3 minutes max). Season the dried prawns on both sides with salt. Add a little olive oil to a small skillet and heat it to medium-high. Just before the skillet starts to smoke, add the prawns in a single layer, do not overcrowd them, and do not move them once they hit the hot skillet. Allow the prawns to cook for at least 1 1/2 minutes, or until they have a nice golden brown sear on them. Flip them over and cook for approximately 1 more minute for a total cooking time of just 3 minutes. Remove them from the skillet to a platter while you finish the risotto.
- Finish + assemble the risotto. When the risotto has just about 5 minutes left to cook, add the butter and the green scallions and stir everything to combine, and continue cooking for a minute or two longer until the risotto is creamy and al dente. Remove the risotto from the heat and stir in the grated cheese. You may add a little more stock to loosen up the risotto if necessary. Top the risotto with the prawns and serve immediately Enjoy!
Notes
- The first rule of thumb to cooking perfect risotto is to never wash the rice. Doing so washes away some of the good starch that’s necessary to create this ultra-creamy rice dish. Risotto rice is first toasted in a little oil and then cooked very slowly while adding about one cup of hot stock or broth at a time allowing the rice kernels to almost fully absorb the liquid before adding another cup.
- The near-constant stirring of the rice as it cooks and absorbs the liquid helps to rough up the kernel surface which allows the starches to be better released from the rice into the cooking liquid. This process creates a rich, naturally velvety sauce with soft but al dente rice grains.
- You may add more or less liquid if you want a looser or sturdier risotto. Often, towards the end of cooking, butter and/or Parmigiano or Grana Padano cheese are added while vigorously whisking everything which produces a perfectly textured risotto.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Fish + Seafood
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2
