Risotto is such a satisfying dish, and I love it. I often make chicken or mushroom risotto, but this prawn and tomato risotto is definitely one of my new favourites. Although a little time-consuming, it’s a fairly straightforward recipe. I do this as a main meal but if you’re wanting it as a starter, just reduce the quantities.
If you do try this, I’d love to see it and know what you think.
For 2 people
- 1 tbsp olive oil
- 1 clove of garlic
- 1 red onion, diced
- 2 handfuls of chopped tomato* (I use Cherry tomatoes or Vittoria tomatoes but any will do)
- King prawns (uncooked or pre-cooked)
- 175 ml white wine
- 160g Arborio rice
- 1 vegetable stock cube
- 20g butter
- 25g Parmigiano Reggiano
- Chopped parsley to garnish (optional)
*I don’t specify the amount here because I never measure the tomatoes and just do however many I feel. There is no wrong amount.
- Heat olive oil on a medium heat and add chopped garlic.
- After 1 minute, add the onion and fry until softened.
- Add in the tomato and mix. Fry for 2 minutes.
- Add in cooked prawns* then risotto rice and stir.
- Pour in the wine and simmer for 3 minutes.
- Add vegetable stock with enough boiling water to completely cover rice. Turn to a medium low heat.
- Simmer for around 30 minutes, stirring occasionally. Add more water if required.
- Once the rice is almost cooked and there is little water remaining, season with salt and pepper. Add butter and stir until melted.
- Simmer for another 10 minute before adding grated Parmigiano.
- Simmer to any remove excess water.
- Serve with extra Parmigiano and chopped parsley.
*If you’re using uncooking prawns, add these to the pan before the tomato and make sure they are fully cooked before added tomato and rice.