Mushroom and Prawn Risotto
A mushroom and prawn risotto combines two of my favourite flavours in the whole world – succulent, salty King prawns, and super savoury yet mild baby button mushrooms. From taking your cook’s knife in your hand to picking up your fork, it can be on the table in about 30 minutes too, making it ideal for busy evenings.
Yet it’s special enough to serve to guests, particularly if you add some garlic ciabatta and rocket on the side for extra colour and flavour. This prawn and mushroom risotto recipe is something of a fusion dish, with Italian style risotto rice, basil and cheese alongside spicy Asian Sriracha chilli sauce and lime.
Garlic, chilli, mushrooms and prawns – is there a finer combination than this out there? Whether served on a rainy weeknight to the kids or dinner guests on Saturday night, this risotto with prawns and mushrooms is sure to impress anyone who loves flavourful rice dishes.
This risotto with prawn and mushroom serves 2
Mushroom and prawn risotto ingredients
- Olive oil, for frying
- Shallot, 1, chopped finely
- Pepper, 1, chopped into small pieces
- Garlic, 3 cloves, crushed or chopped finely
- Risotto rice, 200g
- Vegetable stock pot or cube, 1
- Frozen raw King prawns, 180g
- Baby button mushrooms, 100, halved or quartered (depending on size)
- Sriracha chilli sauce, 1 tbsp
- Basil, fresh, a few leaves, torn, to serve (optional)
- Italian hard cheese, grated, 20g, to serve
- Lime, 1, quartered, to serve
Equipment
How to make prawn and mushroom risotto
- Prepare the shallot, pepper, garlic and mushrooms as detailed above.
- Heat a dash of olive oil in a non-stick saucepan, then add the chopped shallot and pepper. Saute for a minute or two over a medium heat, stirring, until they start to cook (they will begin to look more transparent before any browning occurs).
- Make up the stock with 500ml boiling water from the kettle.
- Add the rice and garlic and stir, then pour on the stock and stir again. Add the prawns, mushrooms and sriracha sauce and stir well.
- Over a gently bubbling heat, cook the risotto, stirring often, until it is creamy but with a slight ‘bite’ to it. (There is a bit of a knack to getting this right, but once you’ve made risotto a few times it becomes second nature. If in doubt, keep a pile of clean teaspoons by the pan for regular taste testing!)
- Once it’s done, stir in the basil then dish up before serving with the cheese and lime wedges on the side.
Serve as it is, or with ciabatta or garlic bread plus dark green salad leaves.
Related recipes:
- Asparagus and ham risotto
- Ham & egg fried rice
- King prawn bhuna curry
- Pea and chorizo risotto
- Spicy prawn soup with noodles
- Beef & mushroom pie
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