Nigella Lawson’s prawn risotto isn’t just a recipe. it’s a little hug in a bowl, dressed up in creamy rice and flecks of pink prawns. It’s the sort of dish you make when you need a pause from the world, when you want to stir your way to a small triumph. It’s simple in the way that all great comfort food is and when done right, it feels more like a quiet luxury than just dinner.
I first came across this risotto on one of those bleary evenings during a London winter, the kind where the sky forgets to turn blue and the cold seeps into your bones. I had the TV on for company and there she was-Nigella, radiant and calm, stirring her risotto like she was composing a lullaby. No shouting, no measuring with military precision. Just her, a wooden spoon and a promise of something warm and deeply satisfying. I scribbled the notes on the back of a receipt and made it that very night. That was years ago. It’s been in my repertoire ever since.
Nigella Prawn Risotto Recipe
Ingredients Needed
Let’s get this out of the way: you don’t need anything fancy. That’s the charm of this risotto. Here’s what you’ll need. some of it you probably already have lurking in your fridge or pantry:
- Prawns (raw, peeled and deveined. about 400g): I always go for the larger ones if I can but even frozen prawns work beautifully here.
- Arborio rice (300g): This is non-negotiable. Arborio gives you that dreamy, creamy texture.
- Fish or chicken stock (about 1 litre): Homemade is lovely but I often use a good-quality cube. No shame in it.
- Dry white wine (around 150ml): Don’t skip this. It adds that little note of brightness that balances the richness.
- Shallots or onions (2 small, finely chopped): Shallots add a touch more sweetness which pairs so well with prawns.
- Garlic (2 cloves, minced): Because, well, garlic.
- Olive oil and butter (a tablespoon or so of each): You’ll use these to start the flavour base.
- Lemon zest and juice: Just a touch, at the end, to lift the whole dish.
- Flat-leaf parsley (a small handful, chopped): Optional but it adds freshness.
- Salt and freshly ground black pepper: To taste.
Sometimes, if I’m feeling indulgent (or slightly rebellious), I add a touch of cream or a knob of butter at the end. Not strictly necessary but gloriously silky.
Equipment Needed
This dish doesn’t demand much in the way of gear. In fact, I think that’s one of the reasons I love making it so much. it’s very forgiving and doesn’t clutter the kitchen.
- Heavy-bottomed saucepan or Dutch oven: Something that holds heat well and lets you stir comfortably.
- Wooden spoon: Stirring is therapy here, so make sure it feels good in your hand.
- Ladle: For gradually adding the stock. Essential.
- Microplane or grater: For that final flourish of lemon zest.
- Chopping board and sharp knife: For all the usual prep.
If I’m honest, I’ve made this before with a battered saucepan and a soup spoon when I was staying in a rented flat with a less-than-ideal kitchen. Still turned out magical.
Instructions To Make Nigella Lawson’s Prawn Risotto
Okay, deep breath. Here’s how you coax a handful of ingredients into something greater than the sum of its parts:
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Start The Base
Warm your olive oil and butter in your pan over a medium heat. Toss in the finely chopped shallots and let them soften. don’t rush this part. You want gentle transparency, not browning. Add your garlic once the shallots are soft, stirring until fragrant (about 30 seconds).
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Toast The Rice
Pour in your arborio rice and stir it around until it’s slicked with the butter and oil. Let it toast for a minute or two. it should look slightly translucent around the edges.
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Deglaze With Wine
Add the white wine and listen to that satisfying hiss. Stir until the liquid is mostly absorbed. This step always makes me feel like I’m in a European kitchen in a film.
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Ladle In The Stock
Now comes the rhythm. Add your warm stock, one ladleful at a time, stirring gently and consistently. Let each addition absorb before the next. This isn’t a time for multitasking. This is a time for sipping a glass of wine, breathing deeply and stirring with intention.
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Cook Until Creamy
After about 15-18 minutes, the rice should be tender but still have a tiny bite in the center. You’ll see the mixture become creamy, thanks to the starch in the rice.
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Add The Prawns
When the rice is nearly done, stir in your prawns. They’ll cook quickly-2-3 minutes tops. Watch them curl and turn pink. Don’t overdo it or they’ll become rubbery.
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Finish With Lemon And Herbs
Once everything is silky and luscious, add your lemon zest, a little squeeze of juice and the chopped parsley. Season generously with salt and pepper. Sometimes I add a final knob of butter or a swirl of cream here. Up to you.
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Serve Immediately
Risotto waits for no one. Eat it warm, maybe with another glass of that wine you opened. Bliss.
What I Learnt
What struck me most the first time I made this was how meditative it was. There’s something grounding about standing over the stove, adding stock, stirring slowly and watching something unfold with care. It forced me to slow down. No shortcuts, no instant gratification. just a quiet patience that rewarded me with something utterly delicious.
I also learnt how transformative simple ingredients can be. There’s nothing extravagant about prawns, rice and a bit of wine. But in Nigella’s hands. and now, in mine. they become a meal that feels like a celebration.
And this: trust your senses. Taste as you go. Smell everything. Feel the texture. Cooking becomes a full-body experience if you let it.
FAQs
Can I Use Frozen Prawns For Nigella’s Prawn Risotto?
Absolutely! I’ve used frozen prawns myself when I didn’t have fresh ones handy, and they work just as well. Just make sure to thaw them properly before cooking to get the best texture. They can even add a bit more flavor to the broth as they cook!
How Do I Make Nigella’s Prawn Risotto Creamier?
For an extra creamy risotto, you can add a little more butter or a splash of cream at the end. I love stirring in a tablespoon of mascarpone cheese for that rich, velvety texture. It’s like giving the dish a warm, cozy hug!
Can I Make This Prawn Risotto In Advance?
You can, but risotto is definitely best served fresh. However, if you need to prep ahead, I’d suggest cooking the risotto up to the point before you add the prawns. When you’re ready to serve, just reheat it and toss in the prawns for that perfect finish. A little bit of extra broth or stock while reheating helps keep it moist.
