Cooking with Ali: Prawn and Tomato Risotto

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.


  1. Heat olive oil on a medium heat and add chopped garlic.
  2. After 1 minute, add the onion and fry until softened.
  3. Add in the tomato and mix. Fry for 2 minutes.
  4. Add in cooked prawns* then risotto rice and stir.
  5. Pour in the wine and simmer for 3 minutes.
  6. Add vegetable stock with enough boiling water to completely cover rice. Turn to a medium low heat.
  7. Simmer for around 30 minutes, stirring occasionally. Add more water if required.
  8. Once the rice is almost cooked and there is little water remaining, season with salt and pepper. Add butter and stir until melted.
  9. Simmer for another 10 minute before adding grated Parmigiano.
  10. Simmer to any remove excess water.
  11. 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.

Video Tutorial


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