Rissotto Con Gamberetti


• 500g medium green prawns, peeled, tails left on, reserve heads and shells
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• few sprigs of parsley
• salt and pepper to taste
• 5 cups water or chicken stock
• 2 tablespoons olive oil
• teaspoon butter
• 1 clove garlic, chopped
• extra 2 medium onions, chopped
• 1 cup aborio rice
• 1/2 cup dry white wine
• 1 small tomato, chopped
• 1/4 cup shredded parmesan cheese (optional)


1. Place heads and shells of prawns in a pot, add onion, carrot, celery, parsley, salt and pepper. Add water, stir. Simmer for 20 to 25 minutes. Strain, discard shells and vegetables, reserve stock.
2. Heat oil and butter in a pan, add prawns and cook over high heat until just pink. Remove and set aside. Add garlic, and extra onions to the pan, cook 2 to 3 minutes, add rice, stir to coat. Add 1 cup hot stock, cook stirring frequently until rice has absorbed liquid. Add wine and tomato. Continue stirring, adding stock a cup at a time, until rice is creamy, but still al dente (about 18 minutes). Add prawns in the last 5 minutes. Add more stock if needed, stir in cheese and serve immediately. Store bought fish or chicken stock can be used in place of prawn stock, if preferred.


Extra Info:

The parmesan cheese is optional – if your skin is congested do not add it to the dish.

Health Overview:

Gluten Free: yes
Added Sugar: No
Vegetarian: No
Vegan: No
Lactose Free: no

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