25-Minute Lemongrass Prawn Risotto (Shrimp Risotto)

Why This Shrimp Risotto Recipe Works

You'll love this easy risotto recipe because it cooks in just 20-25 minutes, depending on how "al dente" you want the rice and you can use fresh or frozen shrimp.

And if you've never made homemade risotto, I think you'll be really surprised by just how easy it is! Plus, you don't need any special equipment - you can even cook risotto in a cast iron skillet as I've done for this recipe.

In this post, I show you each stage of the risotto making process and what to look for so you can get the best results the first time you make it. Plus, the texture and creaminess are both customizable depending on how you want it.

If you can stir, you can make risotto -- it's way more forgiving than you may think!

If you enjoy this risotto recipe, you may want to try this Asparagus Risotto w/Pan-Seared Scallops & Crispy Speck, or this easy Crab Risotto (recipe coming soon).

Why You'll Love This Shrimp Risotto Recipe

• Quick and Easy: Ready in just 20-25 minutes from start to finish, making it perfect for weeknight dinners or impressive weekend meals
• Zero Waste Risotto: Using the heads and tails of shrimp or prawns to make a quick shrimp broth, not only infuses more shrimp flavor into the risotto, it's a way to use ever bit of the shrimp without any going to waste
• Budget-friendly: To make the shrimp stretch a little further, you can use less of them and once it's seared, simply dice them into bite-sized pieces and stir them into the risotto before serving
• Customizable: Easy to adjust the creaminess level with more or less stock, and it works with all kinds of different seafood options or seasonal vegetables

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 long grain rice 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.

The Secret to Creamy Risotto: Proper Stirring Technique

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.

Carnaroli Rice: (Our favorite risotto rice to use)↑

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: (Our second favorite risotto rice to use)↑

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 Volano, Baldo, Ribe, Roma, and Originario -- some are perfectly fine to make risotto, while others 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 (and When to Use Them)

I keep all three of these varieties of risotto rice on hand because each one has its own distinct characteristics and performs a little differently. Plus, it's a long-lasting pantry staple because that's perfect for quick dinners when I have a mostly empty fridge.

Opt for Arborio rice when you need a quick risotto, and Vialone Nano rice or Carnaroli rice when you want a superior 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. It's basically Italian 'fast food' except it's actually healthy and wholesome!

Creamy Lemongrass Prawn Risotto Ingredients

The subtle background flavor for this shrimp risotto comes from a tiny bit of ginger, a little lemongrass, garlic, and shallots with a prominent prawn flavor perfuming the entire dish from the addition of a quick stovetop or pressure cooker seafood stock.

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 (Carnaroli, Arborio, 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 (fresh or frozen)
• 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 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 Creamy Lemongrass Prawn Risotto Step-by-Step

This 25-minute risotto is a breeze to make! You can find the full instructions in the recipe card below.

Step 1. Clean the prawns. Remove the heads, shells, and devein the shrimp. Rinse under cold water, butterfly them, pat completely dry, and set aside.

Step 2. Make the shrimp stock (or skip this step and use store-bought seafood or chicken stock). In a medium pot, add all of the shrimp stock ingredients (except the shrimp heads), and bring to a boil, reduce heat to a simmer, cover, and cook while you prepare the remaining ingredients.

Step 3. Sauté the aromatics with prawn heads. In a medium skillet, add the olive oil, lemongrass, garlic, shallots, onions, and ginger, season with salt, and cook over medium heat until onions are 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. The aromatics will have changed color and become very fragrant.

Step 4. Add the shrimp heads to the shrimp stock. Add the shrimp heads to the simmering seafood stock and continue cooking over a low simmer for a total cooking time of at least 30 minutes. Remove the lemongrass from the skillet.

Step 5. Cook the risotto. Add the risotto to the hot skillet and stir to coat; Cook the rice until toasted and opaque (about 5 minutes). Remove the lemongrass and add about 1 cup of hot stock, stirring constantly, and reduce the heat to medium-low. Season with 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 and repeat. About ¾ 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 (or about 20 minutes).

Step 6. Pan-sear the prawns. During the last 5 minutes of the risotto cooking time, pan sear the shrimp in a hot skillet over medium-high heat until cooked through (about 3 minutes total).

Step 7. Finish and assemble the risotto. When the risotto has just about 5 minutes left to cook, add the butter and scallions and stir everything to combine. 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. Plate the risotto and garnish with shrimp.

Looking for Easy Rice or Risotto Recipes?

Below are a few of our favorite seafood recipes and a few favorite Italian dinners that we think you might also enjoy.

Looking for More Easy Seafood Recipes?

Below are a few of our favorite seafood recipes, including a few favorite Italian seafood pasta dinners that we think you might also enjoy.