Risotto with Lime and striped prawns

Ingredients for 4 servings

  • 360 g Autentico Carnaroli from Riserva San Massimo
  • 1 finely chopped onion
  • Butter and olive oil q.s.
  • Vegetable broth and cream
  • 12 fresh striped prawns
  • Grated lime peel
  • 1 glass of Prosecco

Difficulty level


Preparation time

20 minutes

Cooking time

20 minutes


Soften the rice with the finely chopped onion. Deglaze with a glass of prosecco and add the broth gradually.

While the rice is cooking, roast the striped prawns – seasoned with salt and pepper – in olive oil and put them aside.

Continue to stir the rice and season it. After circa 16-18 minutes add the grated lime peel.

In the end, when the risotto is almost ready to be served, add a knob of butter and a drop of cream.

Serve the risotto on a hot plate with 3 striped prawns and a bit of grated lime on top.

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