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Champagne and Prawn Risotto

Champagne and Prawn Risotto

Brought to you by: OcadoLife

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Serves: 4

If you find yourself with a bit of leftover fizz, this special Champagne and Prawn Risotto from chef and author Ravinder Bhogal is a fabulous way to enjoy it. This special twist on the classic rice-based dish uses sparkling wine for an extra special touch, plus meaty prawns, aromatic saffron and citrus for an elegant, indulgent feast. Well worth cracking open another bottle of bubbly to savour alongside!
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  • 1 250g pack frozen raw shell-on prawn, shell-on prawns, defrosted and peeled, heads and shells reserved, plus extra unpeeled (optional, see tip)
  • 800ml fish stock
  • 1 pinch of saffron
  • 100g unsalted butter, cold
  • 8 celery sticks, very finely sliced
  • 1 echalion shallot, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 lemon or bergamot, zested, and ½ juiced
  • 200g arborio rice
  • 300ml champagne or prosecco
  • 30g flat-leaf parsley, finely chopped


Step 1

Put the prawn heads and shells, stock and saffron in a pan; bring to the boil. Simmer for 10-15 mins. Strain, discard the heads and shells and return to the pan; keep warm.

Step 2

Melt half the butter in a pan over a low-medium heat. Add the celery and shallot and cook for 5 mins. Add the garlic and zest; fry for 1 min. Stir in the rice and fry for 1 min.

Step 3

Add the fizz; bubble until almost evaporated. Add the stock, a ladle at a time, stirring until absorbed before adding the next – this will take about 16-18 mins. Two-thirds of the way through, tip in the prawns; cook until pink. Stir in the citrus juice and remaining butter; season. Top with grilled prawns, if using (see tip), and parsley to serve.

Tips or serving suggestions

Double up on prawns and grill the extras in their shells to serve on top of the rice.

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