Prawn and Chilli Risotto | Spekko Rice
Home > Recipe > Prawn and Chilli Risotto

Prawn and Chilli Risotto

Prawn and Chilli Risotto

This recipes comes from the cookbook A Year of Seasonal Dishes - Food & Home Entertaining, published by Human & Rossouw. The recipe is from Anna Montali.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)


    40 ml butter
    20 ml (4 tsp) olive oil
    1 onion, finely chopped
    200 g carnaroli or Arborio rice (or use 200 g Spekko Long Grain Parboiled Rice)
    1, liters good quality fish stock, hot
    500 g prawns, cleaned and shelled
    2 fresh green chillies, seeded and finely chopped
    salt and freshly ground black pepper, to taste
    250 ml (1 cup) fresh cream
    flat-leafed parsley, finely chopped, to garnish


    1. Heat the butter and olive oil in a large frying pan and sauté the onion and garlic for 2 minutes.
    2. Add the rice and stir to combine with the onion and garlic mixture.
    3. Slowly add the fish stock, one ladleful at a time, making sure the liquid has been absorbed before adding the next ladleful. Stir until all the stock has been used and the rice is al dente.
    4. Add the prawns and chillies, stir through the risotto, and cook until the prawns are heated through and coked  – 10  – 15 minutes. Season.
    5. Add the cream and heat through. Sprinkle with chopped parsley and serve.

As the coronavirus (COVID-19) continues to spread throughout the world, at Pioneer Foods we are taking proactive steps grounded in science to protect the safety of our products, our employees, their families and support our communities around the country.