Prawn and Fennel Risotto

A rich and luxurious dish celebrating the flavors of the sea and garden.

This creamy risotto combines the natural sweetness of Shark Bay prawns with the aromatic, anise-like flavor of fennel, perfectly balanced by a luscious homemade prawn stock.

Ingredients

For the Risotto:

• 300g Carnaroli or Arborio rice
• 1 small onion, finely chopped
• 80g olive oil (divided)
• 100ml white wine
• 1.5L prawn or vegetable stock (see below)
• 80g butter (divided)
• 1 small bulb of fennel, diced
• 1 lemon (zested and juiced)
• 1kg whole Shark Bay prawns (shells and heads reserved for stock, if making)
• Salt, to taste

For the Stock (Optional):

• 3L water
• 2 small onions, diced
• 1 carrot, diced
• 2 celery stalks, diced
• Fennel tops (leftover from the fennel bulb)
• 2 bay leaves
• 6 peppercorns
• 1 tsp fennel seeds
• Prawn shells and heads (optional)

Method

1. Make the Stock (Optional)

• Rinse prawn shells and heads if using.
• In a large pot, combine water, diced onions, carrots, celery, fennel tops, bay leaves, peppercorns, fennel seeds, and prawn shells/heads.
• Bring to a boil over high heat, then reduce to low and simmer for 45 minutes.
• Strain the stock through a fine sieve and set aside.

2. Make the Risotto

• Heat half the olive oil in a frying pan over medium heat. Cook the diced fennel until softened, then set aside.
• In a large saucepan, heat the remaining olive oil over medium heat. Sauté the chopped onion until translucent.
• Stir in the rice, coating each grain with oil until slightly translucent.
• Add the white wine and stir until fully absorbed.
• Gradually add the stock, one ladle at a time, stirring continuously and allowing each addition to be absorbed before the next.
• When about half the stock is used, heat a separate frying pan over medium-high heat to prepare the prawns.
• As the rice nears “al dente,” stir in the cooked fennel. Remove the risotto from heat and let it rest for 2 minutes.

3. Cook the Prawns and Finish the Dish

• Heat a drizzle of olive oil in the frying pan. Add prawns in a single layer and cook for 1–2 minutes.
• Add half the butter, lemon zest, and juice to the risotto, stirring to create a creamy texture. Season with salt to taste.
• Flip the prawns, add the remaining butter to the pan, and cook until pink and opaque. Deglaze the pan with a splash of white wine and lemon juice.

4. Serve

• Serve the risotto topped with the prawns. Garnish with fennel fronds, a drizzle of olive oil, and freshly cracked black pepper for a refined presentation.

Serving Tip

Enjoy this rich and comforting dish with a crisp Sauvignon Blanc or a light Pinot Grigio to complement the sweetness of the prawns and the aromatic fennel.