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.
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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 clove garlic
- 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.
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.
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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 clove garlic
- 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.
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