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    One-Pot Calabrian Prawn Risoni

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    A fiery, flavor-packed dish that brings the coastal taste of Southern Italy to your plate. Juicy prawns, tender risoni (orzo), and bold Calabrian chili all simmered together in one pot—it’s spicy, creamy, and irresistibly good.

    Origin One-Pot Calabrian Prawn Risoni

    This recipe draws inspiration from Calabria, a region in southern Italy known for its love of seafood and spicy flavors—especially ‘nduja and Calabrian chili peppers. It’s a modern, fuss-free twist combining their bold culinary spirit with the comfort of risoni pasta cooked risotto-style.

    What I Love About This Recipe

    It’s got heat, depth, and that briny ocean taste that only prawns can give. I love how the risoni soaks up all those spicy, savory juices in one pot. It’s rich but not heavy, comforting but with a kick—and everything cooks together so cleanup is a breeze!

    Also Read : One-Pan Ratatouille Risoni

    One-Pot Calabrian Prawn Risoni
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    One-Pot Calabrian Prawn Risoni

    Recipe by RecipeWikki
    Servings
    +
    –

    4

    servings
    Prep time

    20

    minutes
    Cooking time

    30

    minutes
    Calories

    450

    kcal

    Ingredients

    • 300 g raw prawns, peeled and deveined

    • 1 cup risoni (orzo) pasta

    • 1 small onion, finely chopped

    • 2 g arlic cloves, minced

    • 1 tbsp Calabrian chili paste (or use finely chopped Calabrian chili)

    • 1 tbsp tomato paste

    • 400 ml fish stock or vegetable broth

    • 1/2 cup cherry tomatoes, halved

    • 2 tbsp olive oil

    • Zest and juice of 1/2 lemon

    • Salt and black pepper to taste

    • Fresh parsley or basil for garnish

    • Optional: 1 tbsp cream or butter for richness

    Directions

    • Heat olive oil in a deep skillet or pot over medium heat.
    • Add onion and garlic, sauté until fragrant and soft.
    • Stir in Calabrian chili paste and tomato paste, cook for a minute to release flavors.
    • Add risoni and toast briefly in the mixture.
    • Pour in stock, add cherry tomatoes, season with salt and pepper. Stir well.
    • Cover and simmer for 10–12 minutes, stirring occasionally, until risoni is tender and most of the liquid is absorbed.
    • Add prawns and cook for 3–5 minutes until pink and cooked through.
    • Stir in lemon zest, juice, and optional butter or cream.
    • Remove from heat, let sit for a couple of minutes. Garnish with parsley or basil and serve hot.

    Notes

    • Adjust chili level to your spice preference.
    • Add baby spinach or peas for a veggie boost.
    • For an extra Italian touch, top with grated parmesan or drizzle with olive oil.

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