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Prawn and Tomato Risotto

A gorgeously satisfying risotto with king prawns and tomato. Impressive yet simple.
Course: Main Course
Cuisine: Italian
Keyword: Healthy, Healthy recipes, Prawns, Risotto, Seafood
Servings: 2 people
Author: diningwithali


  • 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).


*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.