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.
This almost effortless 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.
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 dang easy it is!
Because while you do need to stir the pot consistently in order to help make risotto extra creamy, it’s a lot more forgiving than you’d think and you can walk away from the pot for a minute or two without ruining your risotto. For anyone who’s 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 have great results the first time.
What is Risotto (And Why Do You Have To Stir It While Cooking)?
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.
Also, wine, beer, or Prosecco are ingredients that are 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.
What Kind of Rice is Used for Making Risotto — The 3 Most Common Varieties + Photos
While arborio rice is the most common rice used for making risotto in the United States (or just about anywhere), there are a few more common choices used most often here in Italy.
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 to produce its 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).
Here 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. And using them would not give risotto its hallmark creamy texture.
Vialone Nano, Arborio, and Carnaroli Risotto Rice (a Kernel Comparison Below)
I usually 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). I opt for Arborio if I need the risotto to be done a little more quickly, and Vialone Nano and Carnaroli when I want a super creamy texture and have plenty of time for stirring. Below is a side-by-side kernel comparison of the three different kinds of rice and you can see that they’re all similar, yet really different.
Creamy Lemongrass Prawn Risotto Ingredients
You just need a handful of ingredients to make this seafood risotto recipe. The subtle background flavor comes from a tiny bit of ginger, lemongrass, garlic, and shallots with a prominent prawn flavor perfuming the entire dish. 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. Also, feel free to add a splash of dry white wine to the risotto rice after it’s been nicely toasted just be sure to cook off most of the alcohol 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 as people as you need.
Risotto Ingredients
- 6 ounces Risotto rice (Arborio, Carnaroli, or Vialone Nano) (160g)
- 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 ounce of minced shallots, scallions, or Borretane onions (30g)
- 1 stalk of lemongrass, cut in half and split down the middle
- 1/8 teaspoon freshly ground ginger, or more to taste (1g)
- 2 tablespoons, unsalted butter (25g)
- 2 tablespoons Grana Padano grated cheese, or more to taste (or Parmigiano) (15g)
Pan-Seared Prawn Ingredients
- 6 large prawns, heads-on (3 per serving)
- 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
- shells and heads of shrimp and prawns
- salt and freshly cracked black pepper to taste
How to Make Creamy Lemongrass Prawn Risotto
This risotto is a breeze to make, but we’ve included step-by-step photos at the end of the post to make it even easier. In the final step after you’ve added the butter and grated cheese, if you feel like you want a little more creaminess, don’t be afraid to add a little more hot stock. Alternatively, if you’re risotto is too loose or creamy simply cook it for a little longer to allow some of the liquid to evaporate.
- 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 and 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, and 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 and 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!
Ultra-Creamy Lemongrass Prawn Risotto step-by-step recipe photos
Looking for More Delicious Italian Dishes to Make?
Below are a few of our favorite seafood recipes and favorite easy Italian dishes 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 Easy Lemongrass Prawn 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) (160g)
- 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 ounce of minced shallots, scallions, or Borretane onions (30g)
- 1 stalk of lemongrass, cut in half and split down the middle
- 1/8 teaspoon freshly ground ginger, or more to taste (1g)
- 2 tablespoons, unsalted butter (25g)
- 2 tablespoons Grana Padano grated cheese, or more to taste (or Parmigiano) (15g)
Pan-Seared Prawn Ingredients
- 6 large prawns, heads-on (3 per serving)
- 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
- shells and heads of shrimp and 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
Keywords: Prawn risotto recipe, easy risotto recipe, Italian prawn risotto, lemongrass risotto, lemongrass scented risotto, how to make risotto, shrimp risotto, seafood risotto, creamy shrimp risotto recipe, pan-seared prawns,
