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Curtis Stone's banana prawn risotto

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar
  • High in protein

Impress guests with your culinary skills this weekend and whip up Curtis Stone's banana prawn risotto. It strikes the perfect balance of creamy and zesty.

  • Serves8
  • Cook time35 minutes
  • Prep time20 minutes


  • 6 cups chicken stock
  • 2 tbs olive oil
  • 1/2 medium brown onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 cups (400g) arborio risotto rice
  • 1 1/2 cups dry white wine
  • 2 cups diced butternut pumpkin
  • 1 cup finely chopped fennel, fronds reserved
  • 500g raw banana prawns, peeled and deveined
  • 1 tbs lemon zest
  • 2 tbs lemon juice
  • 4 tbs (80g) butter, diced
  • 1/2 cup shredded parmesan
  • 2 tbs flat-leaf parsley, chopped

Nutritional information

Per serve: Energy: 1561kJ/373 Cals (18%), Protein: 20g (40%), Fat: 8g (11%), Sat fat: 3g (13%), Carb: 44g (14%), Sugar: 3g (3%), Fibre: 3g (10%), Sodium: 1010mg (51%).

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.


  1. Step 1

    In a small heavy-based saucepan, heat the chicken stock over high heat until hot, but not boiling. Cover and keep warm.
  2. Step 2

    Meanwhile, heat a large, heavy-based, non-stick, high-sided frying pan over medium heat. Add the oil and allow it to heat for 2 mins. Add the onions and cook for 3 mins, or until they begin to soften. Add the garlic and cook for about 1 min, or until fragrant. Spread the onion-garlic mixture to sides of the pan. Add the rice to centre of pan and stir for about 1 min, or until it is well coated with oil, hot, and beginning to look translucent. Add the wine and stir constantly for about 1 min, or until half of the wine has evaporated. Stir in pumpkin.
  3. Step 3

    Add 1 cup of the hot stock to the rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, for about 2 mins, or until most of broth is absorbed. Stir in fennel. Continue adding the hot stock, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for about 18 mins, or until the rice is al dente and creamy.
  4. Step 4

    Stir in the prawns and cook, while stirring and adding more stock as needed, for about 4 mins, or until the prawns are just cooked through but still tender. Stir in the lemon zest.
  5. Step 6

    Stir in the butter, parmesan and parsley. Season to taste with salt and more lemon juice. Divide the risotto among four wide serving bowls. Garnish with fennel fronds and serve.