Prawn and Tomato Risotto

Prawn and Tomato Risotto

Prawn and Tomato Risotto

This prawn and Tomato Risotto recipe is perfect for a summer evening meal.

Preparation: 30MIN

Cooking time: 35MIN

Portions: 4


  • 15 medium-sized prawns which are deveined and shelled.
  • 2 tsp smoked paprika
  • Approximately 2 cloves of crushed garlic
  • Olive oil
  • 1 can of chopped tomatoes
  • 4 cups of chicken stock
  • 1 finely chopped onion
  • 1/4 cup of melted butter
  • 2 cups of risotto rice
  • 1/2 cup of Chardonnay wine
  • 1 cup of Parmesan cheese
  • Chopped chives
  • 2 limes, juice, and zest
  • salt and pepper


Shallow fry the prawns in a large-based pan with some of the butter. Once pink, remove the prawns and set them aside. In the same pan add the rest of the butter and olive oil and brown the garlic and onions. Then add the tomatoes and bring the mixture to a boil reduce the heat and simmer for 10minutes. Add the rice and stir until it has absorbed all of the juice from the tomatoes then add the wine and continue stirring until the wine is completely absorbed. Add the stock and seasoning and cook for a further 18-22 minutes so that the rice is soft yet firm.

Remove the pan from the heat and add the cheese, chives, lime zest, and juice with a bit of butter. Stir well until the texture is creamy( you can add cream for a more decadent dish) adjust the seasoning with salt and pepper.

Serve immediately with the prawns and enjoy it!

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