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morel mushroom and prawn risotto
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5 from 1 vote

Mushroom and Prawn Risotto Recipe

Creamy mushroom and prawn risotto that's easy to prepare, rich, and satisfying!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 437kcal
Author: Hilda Sterner


  • 1 cup fresh Morel mushrooms (or 1 ounce dehydrated)
  • 4 cups chicken stock
  • 2 tablespoon truffle oil or olive oil (divided)
  • ¾ lb large prawns
  • ¼ cup dry white wine
  • 1 small yellow onion (minced)
  • 1 cup Arborio rice (unwashed)
  • 2 tablespoon unsalted butter
  • ¾ teaspoon sea salt
  • ½ teaspoon white pepper
  • 2 cloves garlic (minced)
  • ¼ cup peas
  • ounces mature English cheddar (or favorite cheese)


  • ¼ cup half and half (or cream)


  • Begins by rehydrating the mushrooms, if they are dehydrated. Strain the liquid that the mushrooms rehydrated in and add it to the chicken stock. Simmer stock over low heat next to your skillet. 
  • Add 1 tablespoon of truffle oil to a large, deep pan and heat over medium heat. Sauté Morel mushrooms for one minute. Add prawns and wine and cook for a few minutes or until the prawns are pink. Remove pan contents and set aside until needed.
  • Add the remaining truffle oil to the pan and sauté onions until soft. Melt butter in the pan then add Arborio rice. Toast rice for a minute or two, then add minced garlic. Stir until fragrant, then pour 1 ladleful of hot stock over rice and stir.
  • Cook risotto over low to medium heat for 15 minutes. Add more stock as it gets absorbed into the rice while you continue to stir. 
  • Add shrimp, mushrooms, salt, and white pepper. Add additional stock as needed and continue to stir for another 5 to 10 minutes, or until the rice is tender and creamy and most of the liquid is absorbed. 
  • Mix in crumbled cheese and peas. For extra creamy risotto, add ¼ cup of half and half or heavy cream. Stir the mixture vigorously for a few minutes at the end then allow to thicken for a minute or two before serving.



  • Starch is needed to produce a creamy texture so do not rinse or wash the rice prior to cooking it!
  • Start with a rich, hot broth, to add amazing flavor and to eliminate the need to get the broth up to temperature when adding it to the risotto.
  • If you use dried mushrooms, you can replace some of the chicken stock with the mushroom-flavored liquid. Be sure to strain the liquid first because no matter how well Morel mushrooms are cleaned, there's always some residual debris that gets left behind in the liquid.
  • Be sure to scrape the sides of the pan often to submerge the grains of rice that become stuck to the pan into the broth so that they can cook evenly.
  • Add your favorite herbs right before serving. Chopped mint, basil, and thyme are all great options.
  • Serve extra cheese on the side for those who prefer their risotto cheesier.
  • When you add risotto to a dish, it should mound nicely and not spread across the plate.
  • Most risotto recipes call for the rice to have a little bite or al dente. Al dente simply means fully cooked yet retaining some firmness when chewed. In this mushroom and prawn risotto recipe, I prefer to cook the rice until it's tender. If you prefer, you can cook it for less time. Either way, the final consistency should be that of porridge.


Serving: 1cup | Calories: 437kcal | Carbohydrates: 41g | Protein: 26g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 161mg | Sodium: 1338mg | Fiber: 4g | Sugar: 2g