Get ready for a culinary adventure right in your kitchen with this Cajun Prawn Risotto with Lemony Crumb Topping recipe! This dish is an enchanting fusion of creamy Italian risotto and Cajun-spiced prawns, topped off with a zesty lemony crumb that makes for an absolutely delightful weeknight dinner option.
The succulent prawns, marinated in a blend of Cajun spices, provide a little burst of heat and savoury delight, introducing an unexpectedly zesty spin to the classic risotto. Their firm, slightly sweet flesh contrasts wonderfully with the spicy notes of the Cajun seasoning, creating an intriguing flavour profile that keeps you coming back for more.
The risotto itself is cooked to perfection, achieving that sought-after creamy texture that serves as a comforting, delicious base for the dish. Each grain of rice is infused with a rich stock, soaking up all its flavour and releasing a creaminess that is undeniably satisfying.
To finish, a Lemony Crumb Topping adds the perfect final touch. This topping adds a much-needed crunch factor that contrasts the creaminess of the risotto, and the sharp tanginess of the lemon provides a refreshing counterpoint to the Cajun heat. It’s this surprising element that transforms the dish from a traditional risotto into a flavourful masterpiece.
This Cajun Prawn Risotto with Lemony Crumb Topping recipe is not just quick and easy to prepare, but it’s also packed full of flavour and texture, providing a gourmet dining experience on any given weeknight.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Fine Grater (or Garlic Press), Measuring Jug, Saucepan and a Frying Pan.
Cajun Prawn Risotto with Lemony Crumb Topping
Print RecipeIngredients
- 1 Leek
- 1 Spring Onion
- 2 Tbsp Vegetable Stock Powder
- 175g Risotto Rice
- 150g King Prawns
- 2 Garlic Cloves
- ½ Lemon
- 1 Tbsp Cajun Spice
- 25g Panko Breadcrumbs
- 40g Grated Hard Italian Style Cheese
- 750ml Water
- 1 Tbsp Olive Oil
Instructions
Step 1: Fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press).
Trim the spring onion and thinly slice. Zest and halve the lemon.
Pour the boiling water for the stock (see ingredients for amount) into a saucepan on low heat. Stir in the stock powder. You’ll add the stock to the rice later.
Step 2: Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Stir in the garlic and cajun spice (add less spice if you don’t like heat) and cook for 1 minute, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.
Step 3: Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in the stock, letting it absorb each time.
The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ – cooked through but with a tiny bit of firmness left in the middle.
Step 4: Heat the olive oil in a frying pan on medium high heat (see ingredient list for amount).
Add the breadcrumbs and season with salt and pepper. Toast them until golden, 3-4 mins, stirring every minute.
Once golden, stir in the lemon zest and remove to a bowl.
Step 5: Once the risotto has 5 mins left to cook, stir in the prawns and simmer for 4-5 mins.
IMPORTANT: The prawns are cooked when opaque all the way through.
Remove from the heat and add the hard Italian cheese and a knob of butter (if you have it). Stir vigorously until well combined, then squeeze in some lemon juice.
Step 6: Taste the risotto and add more salt, pepper and lemon juice if you feel it needs it.
Spoon into bowls and top with the lemon crumb and the spring onion. Enjoy!
