Story: Prawn Bisque Risotto
Episode: 6
Presenter: Stuart Laws
Air Date: 12th October 2025

Stuart shares his advice on enhancing your prawn risotto whilst minimizing meat.


Ingredients

• 1 celery stalk chopped
• 1 celery stalk, diced
• ¼ onion chopped
• ¼ onion, finely diced
• Prawns peeled
• 1 chopped tomato
• Bay leaf
• Thyme (some chopped)
• A couple of garlic cloves, finely diced
• Borio rice
• 100ml white wine
• 1L water
• Pernod
• 50g butter
• Pinch of dill

Method

• Drizzle a bit of oil into the pot.
• Add chopped celery and onions to the pot. Then add in the prawn heads and shells.
• Keep frying until it's nice and dry and the prawn shells are caramelised.
• Add in the tomatoes, bay leaf, and thyme.
• Deglaze by adding the white wine and water. Let this come to a boil, then simmer for about 10-15 minutes.
• Once done, strain the prawn stock over a sieve into a bowl.
• Put a good amount of olive oil into a pan.
• Add finely diced onions to the pan and cook until translucent.
• Add in diced celery, garlic, chopped thyme, and Borio rice. Fry and cook the outside of those grains.
• Add a nice splash of Pernod.
• Slowly add the prawn stock. (a touch at a time)
• Add in the prawns
• Once the prawns are nicely cooked, add butter and dill.
• Serve and enjoy!