Prawn and Buckwheat Risotto With Herb Mascarpone


Serves: 4
Prep Time: 40 minutes
Cook Time: 90 minutes

Prawn and Buckwheat Risotto With Herb Mascarpone


500g raw buckwheat
1kg whole banana prawns
(peel the prawns and reserve the heads and shells for above)
50ml olive oil
120g eschalots, chopped
20g garlic, chopped
2-3 sprigs of thyme, picked
750ml prawn stock (see below)
140g herb mascarpone (see below)
10g tarragon, chopped
10g chives, chopped
Salt and pepper
250g herb mascarpone
(remaining amount see below)

600g approx. banana prawns heads and shells
(from the 1kg prawns see below)
2 medium onions, chopped
2 garlic cloves, crushed
150g white wine
280g tomato paste
2L water
1 sprig of thyme
4g peppercorns
2g fennel seeds
Parsley stalks
Tarragon stalks (from herbs above)
1 star anise

400g mascarpone cheese
20g tarragon, finely chopped
25g chives, finely chopped
Pinch cayenne pepper
Pinch salt



  • Add in a little olive oil and then add in prawn heads and shells and roast until golden and changed colour.


  • Add in the onions, garlic and continue to roast over a medium high heat for a further 5 minutes to give colour.


  • Deglaze the pan with the wine and reduce until almost all the liquid has evaporated.


  • Add in the tomato paste and continue to roast until it is cooked out.


  • Fill the pot with water to just cover the shells by a couple of centimetres.


  • Bring to the boil and then reduce the heat.


  • Add the thyme, peppercorns, fennel seeds, parsley, tarragon, and star anise.


  • Cook for 1 hour stirring occasionally on a low simmer.


  • Pass the stock through a fine sieve and then place back in a clean pan and reduce the liquid by one third.


  • You should achieve about 1L of stock.


  • Allow to cool and keep in the refrigerator until required.

Herb Mascarpone Method:

  • Place the mascarpone cheese into the bowl then using a spatula mix the mascarpone until smooth.


  • Next, add in the freshly chopped tarragon and chives, then cayenne, and salt, then using the spatula fold through until well incorporated.


  • Set aside until ready to serve.


Prawn and Buckwheat Risotto Method:


  • Add in the buckwheat and boil for 8 minutes until the buckwheat is just tender.


  • Strain the buckwheat through a sieve and place under running water to refresh and rinse off excess starch.


  • Drain the buckwheat well and refrigerate until required.


  • Cut the prawns into small chunks and set aside.



  • Add in the eschalot, garlic and thyme and cook gently until tender.


  • Next add in the cooked buckwheat and stir to combine and coated in the olive oil and eschalots.


  • Add in about 3/4 of the prawn stock and bring to a gentle simmer.


  • Simmer the buckwheat until it swells and becomes tender, add in the prawns, and stir though.


  • Cook for about 1 minute then remove from the heat, adding more stock as required to keep the risotto moist enough.


  • Remove from the heat and stir in the herb mascarpone, tarragon, and chives.


  • Place back on the heat and stir to combine.


  • Season the risotto with salt and pepper.


  • To serve, spoon the risotto into the centre of a shallow bowl or plate.


  • Make sure to keep it tight in the centre and then using a hot spoon make a quenelle of the herb mascarpone and place it on top of the risotto. Serve immediately.