Prawn Risotto with Grouper and Lime

Prawn Risotto with Grouper and Lime

There are perfect combinations. This one tastes like the sea, has a citrus touch and goes well with the rich and exuberant flavour of Esporão Private Selection white 2021.

Ingredients (serves 4)

  • 4 grouper fillets, bones removed
  • 750 gr frozen prawns (30/40)
  • Esporão olive oil to taste
  • 1 onion, chopped
  • ½ cup white wine
  • 1 cup risotto rice
  • Salt to taste
  • Juice and zest from 1 lime
  • 1 tbsp butter
  • 4 tbsp grated parmesan cheese
  • Chopped parsley to taste


  • Shells and heads of the prawns
  • Esporão olive oil to taste
  • 2 tbsp tomato pulp
  • Salt to taste
  • 1.5 lt water


Begin by preparing the stock. After defrosting the prawns, remove and reserve the heads and shells. Pour a generous drizzle of olive oil into a saucepan, add the reserved prawn shells and sauté. Next add the tomato pulp, salt and water, and simmer for around 25 minutes. Strain and reserve the stock, keeping it hot for the risotto.

For the risotto, pour a drizzle of olive oil into a saucepan and sauté the onion. Next add the rice and stir well. Add the white wine and keep stirring until it evaporates. At this time, start to add the stock slowly, stirring as the rice absorbs the stock, adding more stock as it is absorbed. Halfway through cooking, add the prawn meat, lime juice and zest, and let cook.

Prepare the fillets in a frying pan, pouring a drizzle of olive oil and placing the fish skin-side down. Season with salt and pepper and gently press down on the fish until the skin is evenly crispy. Turn over and cook until done.

At the end, after turning off the rice, add the butter and grated cheese and stir. Serve immediately with chopped parsley, the grouper fillet on top and lime zest.

Bom Appétit!