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Creamed corn risotto with chilli prawns

Creamed corn risotto with chilli prawns

This risotto can be made vegetarian with the use of vegetable stock, vegetarian hard cheese alternative and swapping the prawns for extra corn and a handful of chopped hazelnuts.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 330g cans Essential Sweetcorn, 1 can drained
  • 2 chicken stock cubes
  • 75g butter
  • ½ tsp chilli flakes, to taste
  • 2 clove/s garlic, finely chopped
  • 1 Essential Lemon, scrubbed, zest
  • 300g arborio rice
  • 50g Essential Parmigiano Reggiano, grated, plus extra to serve
  • 200g frozen Essential Cooked Peeled Prawns, defrosted


  1. Tip the undrained can of corn and its liquid into a measuring jug and blitz until smooth using a handheld blender. Crumble the stock cubes into a saucepan, add 1.2L water and bring to a simmer.

  2. Melt 25g butter in a lidded medium heavybased pan, then add ½ the chilli flakes, ½ the garlic and all the lemon zest. Fry for 2 minutes until fragrant. Stir in the rice, then add a ladle of stock. Cook gently, stirring until the rice absorbs the liquid, then adding another ladleful. Continue until the rice is tender with a fairly wet consistency, about 25 minutes. You may not need all the stock.

  3. Once the rice is tender, stir in the blended corn, ½ the whole corn, 25g butter and the cheese. Season well and set aside.

  4. Melt the remaining 25g butter in a large frying pan. When it foams, add the reserved garlic and chilli flakes and fry for 1 minute, then add the prawns and remaining corn. Fry over a high heat for 3-4 minutes, stirring until the prawns are piping hot and any excess moisture has gone. Serve the risotto in bowls, then top with the prawns and corn, some extra cheese and freshly cracked black pepper.

Cook’s tip

Try making your risotto with pearl barley instead of rice. High in fibre, barley helps to keep you feel fuller for longer. 


Typical values per serving when made using specific products in recipe


2,453kJ/ 584kcals



Saturated Fat












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