King Prawn and Spinach Risotto with Truffle

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Creamy Arborio rice infused with saffron, tossed with tender king prawns, spinach, and a whisper of black truffle. This Italian-inspired rice and grain recipe, ready in about 55 minutes, layers Arborio rice, king prawns, spinach into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 550 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 12 (6 oz each) king prawns
• 2 cups spinach
• 1/2 tsp saffron threads
• 1/3 cup white wine
• 4 cups vegetable broth
• 4 tbsp butter
• 2 tbsp olive oil
• 1/2 cup grated parmesan cheese
• 1 tbsp black truffle shavings

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Instructions

1. Step 1: Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium heat. Sauté 1/2 cup chopped onion and 2 minced garlic cloves until translucent (3-4 minutes).
2. Step 2: Add Arborio rice and stir for 2 minutes until coated. Pour in white wine and cook until absorbed (3-4 minutes). Add saffron and 1/2 cup broth. Cook, stirring constantly, until broth is absorbed (10-12 minutes total).
3. Step 3: Meanwhile, blanch spinach in boiling water for 30 seconds, drain, and squeeze dry. In a separate pan, sauté king prawns in 1 tbsp butter until pink and just cooked (3-4 minutes).
4. Step 4: Stir in spinach and prawns into the risotto. Add remaining broth and cook 5 minutes. Remove from heat, stir in parmesan and truffle shavings, then serve immediately.