Creamy garlic prawn risotto

Submitted by emily james

Creamy garlic prawn risotto

5 from 1 vote
Serving: 4
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes


  • 4 cups of chicken stock
  • 1 1/2 cups of arborio rice
  • 1 onion diced
  • 2 garlic cloves crushed
  • 2 cups green prawns
  • 1 cup baby spinach leaves
  • 1/2 cup white wine
  • 1 cup parmesan cheese
  • Salt and pepper to taste


  • Place all ingredients except for the prawns and spinach leaves into the slow cooker and place on high for 3hrs.
  • In the last hour of cooking place the spinach leaves and prawns in.
  • Serve with extra Parmesan on top.

7 thoughts on “Creamy garlic prawn risotto”

  1. Could this be made with Chicken breast instead of prawns if so how many breasts? I assume diced breast would be best? How long do I cook it for?

  2. Hi I have made this with chicken breast as I am severely allergic to Prawns. It works well, however I did put the chicken in at the beginning as Pauline suggested.

  3. Not bad. This is my first risotto ever and still not sure about it BUT the taste is fine. Its more the rice texture in confused by lol

  4. Was looking for something different to try and came across this.

    Was nice and creamy. We added a little bit more garlic as we love it here.

    A winner with all.

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