Prawn and Pine Nut Risotto Recipe -
Prawn and Pine Nut Risotto Recipe
  • READY IN 1 hr

Prawn and Pine Nut Risotto

Recipe by  

"A delicious concoction of prawns and pine nuts with a hint of chile pepper. The addition of carrots give a little added crunch and color. If you take your time and stir constantly, you'll end up with the creamiest, tastiest risotto ever!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    35 mins

    1 hr


  1. Heat olive oil in a large saucepan over medium heat. Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
  2. Pour in the white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
  3. Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
  4. At this point, taste the rice; it should be slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.
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Reviews More Reviews

Most Helpful Positive Review
Jan 31, 2008

This was my first time making risotto and it came out just perfect! I added mushrooms instead of carrots though and crushed red pepper instead of a minced chile pepper and it was still delicious. Thanks!

Most Helpful Critical Review
Jan 29, 2012

Well, the rice flavor was great but I wasn't crazy about the flavor combination of the carrots and, especially the black olives. Maybe it would be better with Kalamata olives? I definitely like the idea of spinach and mushroom instead. I agree that a little less butter would probably work fine.


13 Ratings

May 22, 2007

this is a delicious risotto.. very creamy and the hint of spice is great.

Sep 14, 2009

I also didnt use the carrots or the black olives but used mushrooms and added fresh spinach at the end

Sep 07, 2010

I made this the first time I ever made or had risotto. I thought it was delicious. Since, I've had risotto at fine dining restaurants. Mine was every bit as good as theirs. Since I've also made other risotto recipes and I still prefer this one. If I could give it more stars, I would.

Dec 30, 2009

great recipe! i did change up the veggies a bit just because of what i had on hand - but this was yummy!

Aug 13, 2011

Made as instructed, except didn't have chili-garlic butter, so added a little chili powder and garlic with the butter. Also threw in some spinach at the end. Whole family enjoyed it - even the kids.

Oct 03, 2011

Great Recipe! Didn't have chili-garlic butter or a fresh chili so added a clove of garlic and a shake of Sweet Chili Sauce!


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  • Calories
  • 765 kcal
  • 38%
  • Carbohydrates
  • 99.2 g
  • 32%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 27.2 g
  • 54%
  • Sodium
  • 437 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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