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Slow Cooker King Prawn Risotto
The tastiest slow cooker king prawn risotto. I would make this every week if I could.
SERVES
4
CALORIES
414
COOKING TIME
3 hours
DIFFICULTY
simple
Can you make risotto in a slow cooker?
Yes, you can. Making risotto in a slow cooker takes the stress out of constantly stirring. It delivers creamy, perfectly cooked rice with minimal effort—ideal for busy weeknights.
Will the king prawns overcook in the slow cooker?
To avoid overcooking, it’s best to stir in the king prawns during the last 20–30 minutes of cooking. This ensures they stay juicy and tender, not rubbery.
What type of rice should I use for risotto in the slow cooker?
Use Arborio rice, the traditional rice for risotto. It holds its shape well and creates that lovely creamy texture.
Can I use frozen king prawns?
Yes, frozen king prawns are fine to use—just make sure they’re defrosted first. Add them toward the end of the slow cooker cooking time so they don’t overcook.
How long does slow cooker risotto take?
Cook on Low for 2–2.5 hours, or until the rice is just tender. Stir occasionally if you’re around, but it’s not essential.
Can I add vegetables to this risotto?
Absolutely. Peas, spinach, asparagus, or courgette work beautifully in this dish. Add softer veg towards the end to avoid overcooking.
What do you serve with king prawn risotto?
It’s lovely on its own, but you can add a crisp green salad or some garlic bread on the side for a more filling family dinner.
Is slow cooker risotto healthy?
This slow cooker king prawn risotto can be part of a balanced diet, especially when packed with veg and lean prawns. You control the amount of butter or cheese, making it a lighter alternative to traditional stovetop versions.
More slow cooker rice recipes
Method
Step 1
Put the pesto, onion, garlic and risotto rice into the slow cooker with 800ml of boiling water or fish stock and cook on high for 2–3 hours or low for 4–5 hours. If the risotto looks thick, feel free to add more water/broth.
Step 2
Step 3
Serve with lemon wedges and garnish the risotto with fresh herbs of your choice, if you like, such as oregano or basil.
Ingredients
1 onion or shallot, finely chopped
1 tbsp red pesto with chilli
300g risotto rice
4 garlic cloves, sliced
500g raw whole prawns, head and shell on, defrosted if frozen
Zest and juice of 1 lemon, plus 1 cut into wedges to serve
800ml boiling water (or use fish stock)
