Ingredients

• 2 cups arborio rice
• 20 oz.(560g.) prawns, peeled and deveined
• 4-5 cups seafood broth
• 1 red onion, chopped
• 5 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• Salt and pepper to taste

How to make Risotto With Prawns directions

• 1

  In a medium skillet, heat 2 tablespoons olive oil over medium heat. Season prawns with salt and sauté in olive oil until they are turning pink. Using a slotted spoon, transfer the prawns to a separate bowl.

• 2

  Heat the seafood broth in a saucepan and simmer over low heat.

• 3

  In a large, heavy skillet, heat 1 tablespoon olive oil and sauté the onion and garlic until onion is tender and golden. Add the rice to coat.

• 4

  Ladle the broth slowly into the skillet until the rice is covered. Cook, stirring constantly until the liquid is absorbed. Continue adding the liquid, about a half-cup at a time until absorbed, and repeat until the rice is al dente: tender, firm and creamy, about 20 to 25 minutes.

• 5

  Stir in prawns and remaining olive oil. Season with salt and pepper. Serve immediately.