Dinner ideas

Prawn, rosemary and corn risotto

This classic risotto has been given with a corn and seafood twist to create a hearty and fragrant dinner.
1H 30M

Risotto is an Italian rice-based dish that involves a slow process of introducing stock into Aborio rice – a variety that produces a lovely creamy finish. It works well with so many different flavours from the classic pumpkin or mushroom to chicken, prawns and so much more.

This simple risotto builds on the classic rice dish with succulent prawns, sweet corn and fragrant rosemary boasts light spring flavours for a hearty dish that won’t make you feel weighed down.

Arborio is a medium-grain variety and widely known as the best rice for risotto thanks to the creamy and slightly chewy texture that it gives after cooking slowly and gradually introducing stock to the grain.

Looking for more risottos or more prawn recipes?



1.Peel and devein prawns; reserve the heads and shells. Refrigerate prawn meat in a large bowl until required. Peel and finely chop onion and garlic; reserve skins. Trim celery; finely chop, reserving the trimmings. Remove rosemary leaves from the stalks; finely chop leaves, reserve the stalks.
2.Heat 1 tablespoon of the oil in a large saucepan over high heat. Add prawn heads and shells; cook, stirring, for 2 minutes. Add reserved skins and trimmings from the onion, garlic and celery, with reserved rosemary stalks. Add the water and ½ cup (125ml) of the wine; bring to the boil. Skim any scum from the surface. Reduce heat; simmer, covered, for 30 minutes. Strain stock into a heatproof bowl; discard solids. Skim any additional scum from the surface. Keep warm.
3.Heat 2 tablespoons of the remaining oil in a large saucepan over medium heat; cook chopped onion, garlic and celery, stirring, for 5 minutes or until softened. Add rice; cook, stirring, for 1 minute. Add remaining wine; cook, stirring, for 1 minute. Reduce heat to low. Add stock, one ladle at a time; cook, stirring, for 25 minutes or until stock is absorbed and rice is just cooked.
4.Meanwhile, brush corn with a little of the remaining oil; cook on a heated grill plate (or grill or barbecue) over high heat for 3 minutes each side or until cooked. Remove from heat. When corn is cool enough to handle, cut kernels from cobs. Add remaining oil to prawn meat, season; toss to combine. Cook prawns on heated grill plate for 3 minutes or until cooked.
5.Add prawns and corn kernels to risotto; cover, cook for 5 minutes or until prawns are cooked through. Stir in butter and chopped rosemary; season to taste. Serve risotto topped with parsley.

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