Gordon Ramsay’s prawn risotto (or shrimp risotto if you’re stateside) is creamy, garlicky and bright with lemon, made with pan-seared king prawns, Arborio rice, white wine, Parmesan and a kick of chilli, ready in about 35 minutes. The prawns cook in under two minutes so they go in last while the rice rests under a lid.
I built this around his garlic and chilli prawn technique from Quick and Delicious, where he writes that “shellfish in general are the perfect fast food because they take just a few minutes to cook.” In the Cookery Course he also mentions prawns as something that works brilliantly in risotto, calling them “fantastic for bulking out a dish.”
The key thing Ramsay teaches about prawns across his books is how little cooking they need. In Make It Easy he says to stir-fry them for 2-3 minutes “until they turn pink” and warns not to overcook them. In Bread Street Kitchen he sears spiced prawns for exactly 2 minutes each side. Every book agrees: once they turn pink and feel slightly firm, they’re done.
Gordon Ramsay Prawn Risotto Recipe
Course: Dinners, RisottoCuisine: British, ItalianDifficulty: Medium4
servings10
minutes25
minutes410
kcal35
minutesCreamy Parmesan risotto with pan-seared king prawns, garlic, chilli and lemon. The prawns cook in two minutes so they go in right at the end while the rice rests. About £3.10 per person.
Ingredients
- For the Prawns:
300g raw king prawns, peeled and deveined
1 tbsp olive oil
1 garlic clove, finely sliced
Pinch of chilli flakes
Squeeze of lemon juice
- For the Risotto:
2 tbsp olive oil
2 banana shallots, finely diced
1 garlic clove, finely sliced
250g Arborio or Carnaroli rice
125ml dry white wine
800ml hot fish or vegetable stock
50g cold unsalted butter, cubed
50g Parmesan, finely grated
Zest of half a lemon
Small handful of flat-leaf parsley, chopped
Sea salt and freshly ground black pepper
Directions
- Prepare the prawns: Twist off the heads if whole, peel the shells and pull off the tails. Score along the back with a sharp knife and lift out the black vein. Rinse and pat dry. This is Ramsay’s prep method from the Cookery Course and Home Cooking.
- Build the risotto: Heat olive oil in a wide heavy-based pan over medium heat. Cook the shallots for 2-3 minutes until soft, add the garlic for 30 seconds, then stir in the rice for 1-2 minutes until the edges go translucent.
- Deglaze: Pour in the wine and stir until fully absorbed.
- Ladle the stock: Add hot stock one ladle at a time, stirring until each is absorbed. Keep going for 16-18 minutes until the rice is al dente.
- Finish the risotto: Pull the pan off the heat. Beat in the cold butter and Parmesan until glossy. Add lemon zest, season, and cover with a lid to rest.
- Sear the prawns: While the risotto rests, heat a separate pan over high heat with olive oil. Add the garlic and chilli flakes for 10 seconds, then add the prawns. Cook for 1-2 minutes on each side until pink and just firm. Squeeze over the lemon juice. Spoon the risotto onto warm plates, arrange the prawns on top and scatter with parsley.
FAQs
Why sear the prawns separately from the risotto?
Because if you stir raw prawns into hot rice, they steam instead of sear and you lose that golden colour and caramelised flavour. Searing them in a separate pan over high heat gives you a crisp outside with a juicy centre.
Ramsay always cooks his prawns hard and fast: 2 minutes each side in Bread Street Kitchen, “1-2 minutes on each side until pink” in Quick and Delicious. Adding them to the risotto at the end means they stay bouncy instead of turning rubbery.
What is the difference between prawns and shrimp?
In everyday cooking terms, almost nothing. Prawns is the British word, shrimp is the American one. Ramsay uses “prawns” in all his UK cookbooks and “shrimp” in his American shows and MasterClass content. For this recipe, king prawns from any UK supermarket are exactly what you want. The only real difference is biological: prawns have claws on three pairs of legs, shrimp on two. Nobody can tell the difference on the plate.
How do I prepare prawns properly?
Ramsay teaches the same method in the Cookery Course and Home Cooking: “twist off the head, then peel off all the shell and pull off the tail. With the tip of a sharp knife, score the prawn along the back and lift out the black vein.” That black line is the digestive tract and it can taste gritty if you leave it in. Rinse the prawns after deveining and pat them completely dry before searing, because wet prawns steam instead of colour.
How much does prawn risotto cost per serving?
About £12.45 for four servings, so roughly £3.10 per person. The prawns are most of the cost: Tesco Raw King Prawns are £3.50 for 165g and you need two packs for 300g. Rice, Parmesan, wine, stock and aromatics fill the rest. Still cheaper than any restaurant prawn risotto and a fraction of what you’d pay at one of Ramsay’s own places. A sticky lemon chicken costs about half if you want something more budget-friendly.
Can I use frozen prawns?
Yes, but defrost them fully in the fridge overnight and pat them bone dry before searing. Frozen prawns release more water than fresh, so if they’re even slightly wet they’ll steam in the pan instead of getting that golden sear. Tesco frozen raw king prawns cost £3.40 for 170g which saves about 10p per pack. A his teriyaki salmon with soba noodles is another quick seafood option if the prawns aren’t available.
Does prawn risotto store well?
Honestly, not brilliantly. Reheated prawns go tough and chewy within a day, and you can’t freeze them once they’ve been cooked in the risotto. Eat this one fresh. If you have leftover risotto without the prawns, it keeps for two days and reheats fine with a splash of stock. His a chicken biryani for a make-ahead rice dish stores and reheats much better if you need a make-ahead seafood-free option. I’ve tested all his risotto recipes from the cookbooks and this is the best quick seafood one.
