Prawn Risotto with Gremolata

Comforting and refreshing, all at the same time.

Serves 4-6


For the Gremolata:

  • 2 garlic cloves, finely crushed
  • 20g flat-leaf parsley, finely chopped
  • Zest of 1 lemon
  • 25g parmesan cheese, finely grated

For the Risotto:

  • 2 tbsp (30ml) butter
  • 3 tsp (15ml) olive oil
  • 6 spring onions, finely sliced
  • 500g arborio rice
  • 1 tsp (5ml) turmeric
  • 1 cup (250ml) white wine
  • 6 cups (1,5L) chicken stock, warmed in a pot and set aside
  • Salt and milled pepper
  • 50g pecorino cheese, finely grated
  • 1 garlic clove, crushed
  • 200g prawns, shelled
  • Juice (60ml) of 1 lemon


  • Mix the gremolata ingredients together and set aside.
  • Melt 1 tbsp (15ml) butter and olive oil over medium heat, and sauté spring onions for about a minute until soft and translucent.
  • Add arborio rice and turmeric, and sauté for 2 minutes, ensuring that grains are well coated in the butter and oil.  Stir continuously.
  • Add white wine and continue to stir until all liquid has been absorbed.
  • Add warm chicken stock to saucepan one ladle at a time, stirring continuously.  Continue cooking until all stock has been absorbed before adding the next ladle.  Season.
  • Add pecorino cheese when all stock has been added and risotto is al dente.

For the prawns:

  • Melt remaining butter over low heat, add garlic and sauté until tender.
  • Add prawns and cook until they turn pink.  Season with salt and pepper.
  • Squeeze lemon juice over prawns and set aside.
  • Serve risotto topped with prawns and scattered with gremolata.

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