Recipe of the Week: Risotto Limone e Gamberetti

Whole prawns in shells at a market in Italy
  • Serves: 2


  • 170g of Arborio rice
  • 200g of raw whole prawns in shell
  • 100ml of white wine
  • 1 onion
  • The juice of 1 lemon
  • Vegetable stock
  • Extra virgin olive oil
  • 1 sprig of thyme
  • Salt and pepper to taste


  1. In a pan of simmering water, add the prawns and cook for 5 minutes.  Keep the stock for the rice.

  2. In a pan, sautee the onions in some olive oil.

  3. Add the Arborio rice to the pan with the onions and cook together for a few minutes.

  4. Add the lemon juice and the white wine to the rice and let it evaporate. Start adding the vegetable stock to the rice in small batches with a little bit of water from the prawns, stirring continuously. Continue to cook the risotto as normal, adding a little stock at a time.

  5. When the rice is ready, add the cooked prawns, some grated lemon peel and season with black pepper

  6. Let the flavours infuse for a few minutes before adding some fresh thyme and grated parmesan cheese.

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Food, Recipes, Lifestyle and Travel blog – by the Flavours Holidays team.