Kitchen notes · a little help before you start
Prawn Risotto (Shrimp)
Prawn Risotto (Shrimp) brings together shrimp, onion, and dry white wine. Arrange the food in the layer the method calls for. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Rice dishes
A few quick notes
1. Give the food its space
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
2. Have the finishing ingredients ready
Some of the finishing happens after the pan comes off the heat. Have those ingredients ready and follow that order, rather than adding everything at the beginning.
3. Remember the turn or stir
Set a reminder for the turn or stir mentioned in the method. It is an easy small step to miss while you are getting the table ready.
Get to know the ingredients
Shrimp
Look at how this ingredient comes into the method: Heat 1 tbsp oil in a large heavy based pot over medium high heat.
Onion
Look at how this ingredient comes into the method: Melt butter in pot then add onion and garlic.
Dry white wine
Look at how this ingredient comes into the method: Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 15 steps completeMake room for Prawn Risotto (Shrimp)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Garnish with parmesan and parsley if desired. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Heat 1 tbsp oil in a large heavy based pot over medium high heat.
Which little step is worth remembering?
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
What happens at the end?
Keep this part of the method in view: Garnish with parmesan and parsley if desired.
Is there another preparation step to plan for?
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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