READY IN 1 hr

Prawn and Pine Nut Risotto

Read Reviews (9)

"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!" — phuong

Directions

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.
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.
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.
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.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

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!

—NYJULIET99

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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.

—hike4diamonds

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12 Ratings

May 22, 2007

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

—lamski

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Sep 14, 2009

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

—Sherri Boyd

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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.

—Clint

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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!

—mrsmaggiehunter

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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.

—triciacotman

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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!

—Amy

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Nutrition

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.

Nutritional Information

Prawn and Pine Nut Risotto

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 765
Calories from Fat: 230

% Daily Value *
Total Fat 25.6g 39 %
Saturated Fat 7.5g 37 %
Cholesterol 151mg 50 %
Sodium 437mg 17 %
** Potassium 310mg 9 %
Total Carbohydrates 99.2g 32 %
Dietary Fiber 3.1g 12 %
Protein 27.2g 54 %
Sugars 3.3g
Vitamin A 61 %
Vitamin C 10 %
Calcium 7 %
Iron 46 %
** Thiamin 15 %
** Niacin 48 %
** Vitamin B6 12 %
** Magnesium 21 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.