How to Make Fragrant Indian-Spiced Prawn Risotto

Simple Summary

This aromatic Prawn Risotto with Indian Spices combines the creamy comfort of Italian risotto with the bold flavors of Indian cuisine, creating a unique and delicious fusion dish.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 300g medium-sized prawns, peeled and deveined
• 1.5 cups Arborio rice
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder (adjust to taste)
• 4 cups vegetable or seafood stock, warm
• 1/2 cup white wine
• 2 tbsp olive oil
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 cup fresh cilantro, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions

1. In a large pan, heat 1 tbsp olive oil over medium heat. Add prawns, season with salt and pepper, and cook for 2-3 minutes until just pink. Remove and set aside.

2. In the same pan, heat the remaining olive oil and 1 tbsp butter. Add onion and sauté for 3-4 minutes until translucent.

3. Add garlic and ginger, cooking for another minute until fragrant.

4. Stir in turmeric, garam masala, cumin, and chili powder. Cook for 30 seconds to bloom the spices.

5. Add Arborio rice and stir for 1-2 minutes until the grains are coated with oil and spices.

6. Pour in the white wine and simmer until mostly absorbed, stirring constantly.

7. Begin adding warm stock, one ladle at a time, stirring continuously. Wait for each addition to be absorbed before adding more. This process should take about 18-20 minutes.

8. When the rice is almost tender, stir in the cooked prawns.

9. Add the heavy cream and remaining butter, stirring until the risotto is creamy and the prawns are heated through.

10. Remove from heat and stir in lemon juice and most of the cilantro, reserving some for garnish.

11. Taste and adjust seasoning with salt and pepper as needed.

12. Let the risotto rest for 2 minutes before serving. Garnish with remaining cilantro.

Chef's Notes

• For a vegetarian version, substitute prawns with roasted vegetables like bell peppers and zucchini.
• If you prefer a spicier dish, increase the amount of chili powder or add a finely chopped green chili with the onions.
• Leftover risotto can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of stock or water to restore creaminess.
• For a richer flavor, try using ghee instead of butter.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 20g
• Healthy Fats: 15g
• Carbohydrates: 55g
• Rich in vitamins B12 and D from prawns
• Good source of fiber from rice and vegetables

Serving Suggestions

• Serve this risotto as a main course with a side of steamed green vegetables like asparagus or broccoli.
• Pair with a crisp white wine such as Sauvignon Blanc or a light Indian beer.
• For a complete Indian-inspired meal, serve with a small side of raita (yogurt cucumber salad) and poppadoms.
• Garnish with a sprinkle of toasted cashews or almonds for added crunch and nutrition.