Shemin’s Thai Twist Prawn Risotto

This week we have given a typical risotto a Shemin’s Thai twist. Comforting, spicy and creamy, this dish will take your weekend dinner to a place of delicious decadence.


·       30g Butter
·       2 Shallots, finely chopped
·       275g Arborio risotto rice
·       100ml White wine
·       100g Shemin’s Thai Green Paste
·       750ml Vegetable stock
·       2tbps Mascarpone
·       15g Flat leaf parsley and coriander mixed
·       400g Cooked prawns
·       40g Parmesan, grated
·       1 Lime


1. Melt the butter in a deep frying pan and add the shallots. Fry for 1 minute.

2. Add the rice, white wine, Shemin’s Thai Green Paste and stir.

3. Add a ladle full of the vegetable stock to the rice and stir until the rice has absorbed all the liquid.

4. Continue adding the stock, a ladle full at a time, and stir until all the stock is absorbed (should take around 15-20 minutes).

5. Once the rice is cooked add the mascarpone, chopped herbs, lime juice, parmesan, prawns and season well.

6. Keep stirring for 1-2 minutes until the prawns are warmed through.

7. Spoon on to a warmed plate and serve with a sprinkling of extra parmesan and a garnish of fresh herbs.

Serves 4

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