Mediterranean Sea Urchin Risotto with Prawn

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Creamy saffron-infused risotto layered with briny sea urchin and succulent prawns, finished with white wine and Parmesan. This mediterranean-inspired seafood ready in about 50 minutes pairs arborio rice, sea urchin roe, prawns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1.5 cups arborio rice
• 1 cup (uni) sea urchin roe
• 1 lb (shelled) prawns
• 1/2 tsp saffron threads
• 1/2 cup white wine
• 1/2 (chopped) onion
• 2 cloves (minced) garlic
• 4 cups vegetable broth
• 2 tbsp butter
• 1/2 cup (grated) Parmesan cheese
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves; sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant, stirring frequently. Tip: Avoid letting the garlic brown, as it can become bitter.
2. Step 2: Add 1.5 cups arborio rice and 1/2 tsp saffron threads to the skillet. Stir thoroughly to coat the rice grains with oil and saffron. Cook for 1-2 minutes until the rice is slightly toasted and the edges begin to glisten. Tip: Toasting the rice enhances its ability to absorb liquid and develop flavor.
3. Step 3: Pour in 1/2 cup white wine, stirring constantly until the liquid is nearly evaporated, about 2-3 minutes. The pan should emit a faint hiss as the alcohol cooks off, leaving behind a slightly sweet aroma.
4. Step 4: Add 1/2 cup vegetable broth to the skillet, stirring until the liquid is fully absorbed. Repeat this process, adding 1/2 cup broth at a time, and wait for each addition to be absorbed before adding more. Continue until the rice is al dente (tender but still firm to the bite), which should take about 18-20 minutes total. Tip: Adding broth gradually ensures the rice cooks evenly without becoming mushy.
5. Step 5: Gently fold in 1 cup sea urchin roe and 1 lb shelled prawns into the risotto. Cook for 3 minutes, stirring occasionally, until the prawns turn pink and opaque, and the sea urchin releases its briny, buttery aroma. Tip: Avoid overcooking the prawns, as they can become rubbery.
6. Step 6: Remove the skillet from heat. Stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until the cheese melts and the risotto becomes creamy and glossy. Tip: Add cheese off the heat to prevent it from clumping.
7. Step 7: Serve immediately, garnished with additional grated Parmesan and a drizzle of olive oil. The risotto should be rich, velvety, and slightly loose in texture, with a lingering umami flavor from the sea urchin. Tip: For best results, serve straight from the pan while still warm.