Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 2 tablespoons (30 mL) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) red pepper flakes (optional)
  • 1 tablespoon (15 mL) lemon juice
  • Salt and pepper, to taste
  • 1 cup (200 g) Arborio rice
  • 4 cups (960 mL) chicken or vegetable broth
  • 1 small onion, finely chopped
  • 1 cup (240 mL) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • 2 tablespoons (30 g) unsalted butter
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Ingredients: Peel and devein the prawns, mince garlic, chop onion, and measure out all ingredients.
  2. Begin Cooking the Rice: In a medium saucepan, bring the broth to a gentle simmer. Add the Arborio rice and chopped onion; stir and cook for about 2 minutes.
  3. Add Liquid and Cook Rice: Gradually stir in 2 cups of the broth, maintaining a simmer. Cook, stirring frequently, until the rice absorbs liquid (about 10 minutes), then add the heavy cream, butter, and Parmesan. Stir until creamy and thickened. Season with salt.
  4. Cook the Prawns: While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the prawns, sprinkle with red pepper flakes, and cook until they turn pink (about 3-4 minutes). Drizzle with lemon juice and season with salt and pepper.
  5. Combine and Serve: Serve the creamy rice in bowls topped with the sautéed prawns. Garnish with freshly chopped parsley.