Creamy garlic prawn risotto


August 22, 2015

Creamy garlic prawn risotto 4 0 5 3
  • Prep: 15 mins
  • Cook: 3 hrs
  • 15 mins

    3 hrs

    3 hrs 15 mins

  • Yields: 4


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


1Place all ingredients except for the prawns and spinach leaves into the slow cooker and place on high for 3hrs.


3In the last hour of cooking place the spinach leaves and prawns in.


5Serve with extra Parmesan on top.

Submitted by emily james


7 Reviews


April 26, 2020

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.


January 6, 2018

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

Katrena Ritchie

September 29, 2017

Bit gluggy and not enough flavour for my liking

Janet Miller

September 24, 2017

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.

Paulene @ Slow Cooker Central

September 24, 2017

I think that could be ok (though I’ve not tried it)
However with chicken I would add the diced raw meat (1-2 breasts) at the very beginning of the cooking time – not at the end as prawns would be


September 24, 2017

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?


December 3, 2015

Very nice. Thank you 🙂

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