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Risotto with Prawns and Saffron

Clinical Dietician: Maria Toumpi


  • 300g arborio or carnaroli rice – Riso Dragoni*
  • 250g frozen prawns (small)*
  • A sprinkle of saffron strands*
  • 1 onion, finely chopped
  • 1 glass of white wine
  • 6 tablespoons olive oil*
  • 1 vegetable stock cube
  • 1 litre boiling water


In a large pan heat the olive oil.  Add the onion and gently fry until tender.  Add the Arborio or Carnaroli rice to the onion and stir for approx. 2 minutes.  Add the white wine and stir until the alcohol has evaporated (approx. 2 minutes).

Dissolve the stock cube in the boiling water and add little by little to the rice, stirring continuously and waiting until the rice has absorbed the water before adding more.  After approx 8-10 minutes, when the rice has absorbed all the liquid and is soft, add the prawns and saffron.  Continue stirring until the prawns are cooked.  Serve immediately.

Serving Suggestion:

Sprinkle with parmesan Parmigiano Reggiano* or lemon juice.

Happy Cooking!


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