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, simply reduce the quantities.
If you’ve made risotto before then you already know this. But if you haven’t, I’ll. let you in on a little secret. Risotto is so easy to make! Quick story time for you. I moved to a new city for university when I was 18. At this point in my life, I had practically no experience with cooking. Like I’m not kidding. I’d never made a meal at home. I was great at baking, but that was my limit. When my parents’ has gone on holiday and I was home alone, I just ate food from the freezer that I shoved in the oven. Or ordered takeaway.
Cut to my first week in student accommodation. I realised that I didn’t know how to cook anything. I didn’t even know you could fry chicken until I saw my flatmate do it – from then on I made fajitas about 3 times a week. I also used chicken in almost all of my meals because of this newfound skill. Another one of my flatmates made a risotto one night and from observing her, and comparing it to a recipe I found online, I saw how easy it looked. And from then on I had chicken risotto at least once a week.
I’ve come a LONG way since then, and have found my love of cooking. I’ve also branched out and perfected my risotto recipes.
Prawn and Tomato Risotto
- 1 tbsp olive oil
- 1 clove garlic
- 1 red onion
- 2 handfuls chopped tomato any will do but I use Vittoria tomatoes
- 100 g King prawns uncooked or pre-cooked
- 175 ml white wine
- 160 g Arborio rice
- 1 vegetable stock cube
- 20 g salted butter
- 25 g Parmigiano Reggiano
- Handful chopped parsley to garnish
- Heat olive oil on a medium heat and add chopped garlic. After 1 minute, add the onion and fry until softened.
- Add the tomato, mix and fry for 2 minutes. Add in cooked prawns* and rice. Stir.
- Pour in the wine and simmer for 3 minutes.
- Add vegetable stock with enough boiling water to completely cover the rice.
- Turn to a medium low heat and 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 the butter and stir until melted. Simmer for another 10 minutes before adding grated Parmigiano. Simmer to remove any excess water.
- Serve. Top with Parmigiano and chopped parsley (optional).
This may sound a bit weird, I’m not sure, but here is my secret risotto tip. I always make mine in a wok because it’s easier to stir and the larger surface area means that it simmers at a more efficient rate. There are plenty of woks out there but I always use my Tefal wok.
Want more seafood recipes? Try my Emmental and Herb Crusted Salmon.