Prawn and Tomato Risotto
A gorgeously satisfying risotto with king prawns and tomato. Impressive yet simple.
Healthy, Healthy recipes, Prawns, Risotto, Seafood
any will do but I use Vittoria tomatoes
uncooked or pre-cooked
vegetable stock cube
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).
*If you're using uncooked prawns, add these to the pan before the tomato and make sure they are fully cooked before added tomato and rice.