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Creamy Mushroom and Prawn Risotto Ready in 30 Minutes

A quick, creamy Italian-style risotto with mushrooms, prawns, parmesan, and arborio rice, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian, Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Risotto Base
  • 1.5 cups arborio rice
  • 4 cups warm vegetable or chicken broth
  • 0.5 cup dry white wine optional
  • 3 tbsp olive oil
  • 2 tbsp butter
Seafood & Vegetables
  • 200 g prawns peeled and deveined
  • 200 g mushrooms sliced
  • 1 small onion finely chopped
  • 3 cloves garlic minced
Finishing
  • 0.5 cup parmesan cheese grated
  • salt and black pepper to taste
  • fresh parsley chopped
  • lemon wedge optional

Equipment

  • Large sauté pan
  • Ladle
  • Wooden spoon
  • Medium saucepan

Method
 

  1. Heat broth in a saucepan and keep warm on low heat.
  2. Sauté mushrooms in olive oil until golden, then set aside.
  3. Cook onion until soft, add garlic, and stir until fragrant.
  4. Add arborio rice and toast for 1–2 minutes.
  5. Pour in white wine and stir until absorbed.
  6. Add broth gradually, stirring continuously until absorbed.
  7. Add prawns and mushrooms halfway through cooking.
  8. Cook until rice is creamy and al dente.
  9. Stir in butter and parmesan off heat.
  10. Season, garnish with parsley, and serve immediately.

Notes

Best served immediately for creamy texture. Add broth if reheating.