Prawn and Pine Nut Risotto

Prawn and Pine Nut Risotto

10
phuong 0

"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

1 h servings 765 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 765 kcal
  • 38%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 99.2g
  • 32%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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 deliciou...

Most helpful critical review

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 ...

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 deliciou...

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

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

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 ...

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

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 k...

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 ...

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!

This was good but I modified it somewhat to enhance the flavor - added thyme, lemon juice, garlic and onion powder, chili powder, and garnished it with paprika and parsley.