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Truffle Oil Prawn Risotto


A creamy and flavorful risotto with succulent prawns, made extra special with a hint of truffle oil. Ideal for a special dinner.

Total time 20-30 mins
Servings 1-2
Truffle Oil Prawn Risotto

Ingredients

  • 1 cup Arborio rice
  • 200g prawns, peeled and deveined
  • 2 tablespoons White Truffle Olive Oil
  • 1 small onion, finely chopped
  • 2 cups chicken broth
  • 1/2 cup white wine
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper, to taste

Instructions

  1. Cook the Prawns: Heat 1 tablespoon of truffle oil in a pan over medium heat. Add the prawns and cook for 2-3 minutes on each side until pink and cooked through. Set aside.
  2. Prepare the Risotto: In a large pan, heat the remaining truffle oil and sauté the chopped onion until soft. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
  3. Add Liquids: Pour in the white wine and cook until absorbed. Gradually add the chicken broth, one ladle at a time, stirring constantly, allowing the liquid to be absorbed before adding more.
  4. Finish the Risotto: Once the rice is creamy and cooked through, stir in the cooked prawns and grated Parmesan cheese. Season with salt and pepper.
  5. Serve: Serve immediately, garnished with extra Parmesan and fresh herbs. Enjoy!

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