Skip to main content
Coles

For a dinner that’s big on flavour, try this banana prawn risotto. Loaded with pumpkin, onion and fresh lemon, it’s guaranteed to be a hit on any table.

  • Serves8
  • Cook time40 minutes
  • Prep time20 minutes

Ingredients

  • 6 cups (1.5L) chicken stock
  • 2 tbs olive oil
  • 2 cups peeled, diced butternut pumpkin
  • 1 cup finely chopped fennel
  • 1/2 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups (400g) arborio rice
  • 1 1/2 cups (375ml) dry white wine
  • 1 tbs lemon zest
  • 500g raw banana prawns, peeled leaving tails intact, deveined
  • 2 tbs finely chopped flat-leaf parsley
  • 3/4 cup (60g) shredded parmesan
  • 2 tbs lemon juice
  • Flat-leaf parsley leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the stock in a medium saucepan over high heat until hot, but not boiling. Remove from heat. Cover to keep warm.
  2. Step 2

    Meanwhile, heat oil in a large, deep heavy-based non-stick frying pan over medium heat for 2 mins. Add pumpkin and cook, stirring often, for 5 mins or until beginning to brown. Add the fennel, onion and garlic and cook, stirring often, for 3 mins or until the vegetables begin to soften. Add the rice and cook, stirring, for 1 min or until well coated with oil and the grains appear glassy. Add the wine and stir for 1 min or until most of the wine has evaporated. Stir in lemon zest.
  3. Step 3

    Add 1 cup (250ml) of the hot stock to the rice mixture in the pan and cook, stirring almost constantly and keeping the mixture at a steady simmer, for 2 mins or until the liquid is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for 18 mins or until the rice is tender yet firm to the bite and risotto is creamy.
  4. Step 4

    Add prawns and cook, stirring and adding more stock as needed, for 4 mins or until prawns are just cooked through. Remove from heat. Stir in the chopped parsley and 1/2 cup (40g) parmesan. Stir in the lemon juice. Season with salt.
  5. Step 5

    Divide the risotto among serving bowls. Sprinkle with the parsley leaves and remaining parmesan. Season with pepper.

Banana prawn risotto

Banana prawn risotto
  • Serves8
  • Cook time40 minutes
  • Prep time20 minutes
Ingredients
  • 6 cups (1.5L) chicken stock
  • 2 tbs olive oil
  • 2 cups peeled, diced butternut pumpkin
  • 1 cup finely chopped fennel
  • 1/2 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 cups (400g) arborio rice
  • 1 1/2 cups (375ml) dry white wine
  • 1 tbs lemon zest
  • 500g raw banana prawns, peeled leaving tails intact, deveined
  • 2 tbs finely chopped flat-leaf parsley
  • 3/4 cup (60g) shredded parmesan
  • 2 tbs lemon juice
  • Flat-leaf parsley leaves, to serve
    Description

    For a dinner that’s big on flavour, try this banana prawn risotto. Loaded with pumpkin, onion and fresh lemon, it’s guaranteed to be a hit on any table.

    Method
    1. Step 1

      Heat the stock in a medium saucepan over high heat until hot, but not boiling. Remove from heat. Cover to keep warm.
    2. Step 2

      Meanwhile, heat oil in a large, deep heavy-based non-stick frying pan over medium heat for 2 mins. Add pumpkin and cook, stirring often, for 5 mins or until beginning to brown. Add the fennel, onion and garlic and cook, stirring often, for 3 mins or until the vegetables begin to soften. Add the rice and cook, stirring, for 1 min or until well coated with oil and the grains appear glassy. Add the wine and stir for 1 min or until most of the wine has evaporated. Stir in lemon zest.
    3. Step 3

      Add 1 cup (250ml) of the hot stock to the rice mixture in the pan and cook, stirring almost constantly and keeping the mixture at a steady simmer, for 2 mins or until the liquid is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for 18 mins or until the rice is tender yet firm to the bite and risotto is creamy.
    4. Step 4

      Add prawns and cook, stirring and adding more stock as needed, for 4 mins or until prawns are just cooked through. Remove from heat. Stir in the chopped parsley and 1/2 cup (40g) parmesan. Stir in the lemon juice. Season with salt.
    5. Step 5

      Divide the risotto among serving bowls. Sprinkle with the parsley leaves and remaining parmesan. Season with pepper.