I made this risotto with courgette and prawns recipe in our Thermomix for the first time last month while still in 'freezer clear out mode'. I'd received a bag of frozen raw and whole king prawns as a substitute in a supermarket shop a few months ago and hadn't quite decided what I was going to make with them. I do love a risotto and had this recipe saved in my Italian collection within my Cookidoo app, so while looking for inspiration on what to do with the bag of prawns, I read this recipe and decided this was the one to make.
I thought that making the stock with the prawn heads and tails would be such a good use of the whole ingredient - nothing would go to waste, and we really weren't disappointed!
The end result is a delicious light and fresh risotto with beautifully tender prawns. I'll most definitely be making this one again...and again!!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tip
- This recipe for risotto with courgette and prawns is easily halved if you’re cooking for less people using a Thermomix and can easily be increased using a larger saucepan or casserole if cooking it on the hob for more people.
Other Recipes
You might also like to try:
Recent New Recipes
Recipe on Australia and New Zealand Cookidoo
Risotto with Zucchini and Prawns
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 12 to 16 raw prawns (thawed, if frozen), heads and tails intact
- 50g olive oil
- 1000g water
- 200g courgette, cut into 2cm pieces
- 1 brown onion (approx. 120 g), cut into halves
- 1 garlic clove
- 320g arborio risotto rice
- 100g dry white wine
- 1 tsp salt
- 50g unsalted butter, cut into pieces
- 1 tbsp lemon juice
- salt and freshly ground black pepper, to taste
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Remove and reserve the prawn heads and tails, then devein the prawns. Transfer the prawn meat into a bowl and set aside. Place the prawn heads, tails and 20g of the oil into the mixing bowl and cook for 5 minutes/Varoma/speed 1.
- Add the water and cook for 20 minutes/100C/speed 1. Place a fine-mesh sieve over a large jug and strain the prawn stock into it. Discard the contents of the sieve. Clean and dry the mixing bowl.
- Place the courgette pieces into the mixing bowl and chop for 3 seconds/speed 4. Transfer into a separate bowl and set aside.
- Place the onion, garlic and remaining 30g of oil into the mixing bowl and chop for 3 seconds/speed 5.
- Scrape down the sides of the mixing bowl with the spatula, then cook for 3 minutes/ 100C/speed 1.
- Add the rice and cook for 2 minutes/100C/reverse/speed 1.5, without the measuring cup.
- Add the wine and cook for 2 minutes/100C/reverse/speed 1.5, without the measuring cup. Scrape the bottom of the mixing bowl well with the spatula to loosen the rice.
- Add the salt, reserved courgette and 750g of the reserved prawn stock, and cook for 13 minutes/100C/reverse/speed 1.5, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.
- Add the butter, lemon juice and reserved prawn meat. Mix with the aid of the spatula, then cook for 2 minutes/100C/reverse/speed 1.5, placing the simmering basket instead of the measuring cup onto the mixing bowl lid. Transfer the risotto into a thermal serving bowl or other large bowl and cover to keep warm for 2 minutes before serving. Season, to taste.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted to use a sharp knife, chopping board and large saucepan on the hob.
My suggestions are as follows:
- Remove and reserve the prawn heads and tails, then devein the prawns. Transfer the prawn meat into a bowl and set aside. Heat a large saucepan over a medium heat with 20ml of the oil. Add the prawn heads and tails and cook for 5 minutes, stirring occasionally.
- Add the water and cook for 20 minutes, stirring occasionally. Place a fine-mesh sieve over a large jug and strain the prawn stock into it. Discard the contents of the sieve. Clean and dry the saucepan, or use another suitable clean one.
- Dice the courgette into small pieces and transfer into a separate bowl and set aside.
- Finely chop the onion and garlic. Heat the large saucepan over a medium heat with the remaining 30ml of oil. Add the chopped onion and garlic and cook for 3 minutes, stirring occasionally.
- Add the rice and cook for 2 minutes, constantly stirring. Then add the wine and cook for 2 minutes, constantly stirring.
- Add the salt, reserved courgette and 750ml of the reserved prawn stock, and cook for 13 minutes, stirring constantly.
- Finally, add the butter, lemon juice and reserved prawn meat. Stir, then cook for 2 minutes, stirring constantly. Remove from the heat and cover with a lid and leave to sit for 2 minutes before serving. Season, to taste.
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Risotto with Courgette and Prawns (Thermomix)
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 12 to 16 raw prawns (thawed, if frozen), heads and tails intact
- 50g olive oil
- 1000g water
- 200g courgette cut into 2cm pieces
- 1 brown onion approx. 120 g, cut into halves
- 1 garlic clove
- 320g arborio risotto rice
- 100g dry white wine
- 1 tsp salt
- 50g unsalted butter cut into pieces
- 1 tbsp lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Remove and reserve the prawn heads and tails, then devein the prawns. Transfer the prawn meat into a bowl and set aside. Place the prawn heads, tails and 20g of the oil into the mixing bowl and cook for 5 minutes/Varoma/speed 1.
- Add the water and cook for 20 minutes/100C/speed 1. Place a fine-mesh sieve over a large jug and strain the prawn stock into it. Discard the contents of the sieve. Clean and dry the mixing bowl.
- Place the courgette pieces into the mixing bowl and chop for 3 seconds/speed 4. Transfer into a separate bowl and set aside.
- Place the onion, garlic and remaining 30g of oil into the mixing bowl and chop for 3 seconds/speed 5.
- Scrape down the sides of the mixing bowl with the spatula, then cook for 3 minutes/ 100C/speed 1.
- Add the rice and cook for 2 minutes/100C/reverse/speed 1.5, without the measuring cup.
- Add the wine and cook for 2 minutes/100C/reverse/speed 1.5, without the measuring cup. Scrape the bottom of the mixing bowl well with the spatula to loosen the rice.
- Add the salt, reserved courgette and 750g of the reserved prawn stock, and cook for 13 minutes/100C/reverse/speed 1.5, placing the simmering basket instead of the measuring cup onto the mixing bowl lid.
- Add the butter, lemon juice and reserved prawn meat. Mix with the aid of the spatula, then cook for 2 minutes/100C/reverse/speed 1.5, placing the simmering basket instead of the measuring cup onto the mixing bowl lid. Transfer the risotto into a thermal serving bowl or other large bowl and cover to keep warm for 2 minutes before serving. Season, to taste.
Notes
- This recipe for risotto with courgette and prawns is easily halved if you’re cooking for less people using a Thermomix and can easily be increased using a larger saucepan or casserole if cooking it on the hob for more people.
Leave a Reply