This Garlic Prawn and Tomato Risotto is light and creamy with big juicy prawns, bold garlic and rich colourful cherry tomatoes. It’s an easy and warming bowl of seaside seafood on a cool winters night.
Course Dinner
Cuisine Italian
Keyword Garlic Prawn Risotto
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4people
Calories 458kcal
Author Kim
Ingredients
500grams/ 1.1 lb. Uncooked prawns(heads removed)
1tablespoonButter
1medium Onion
2tablespoonsGarlic(crushed)
2cups/ 200 grams Arborio Rice
4cups/ 950 ml Fish Stock
1cupCherry Tomatoes
½cupParmesan Cheese
½cup/60 ml White Wine
½teaspoonThyme(fresh or dried)
¼cupFrozen peas
1teaspoonsalt
1teaspoonChilli Flakes
Lemon wedges to serve
Instructions
Heat a frypan on the stovetop over medium heat and sauté the butter, onion and garlic.
Add the white wine and stir for another 3 minutes.
Add in the rice and coat it all over with the butter mixture for 3 to 4 minutes.
Add 1 cup of stock at a time and bring stir for a minute or two, then add the second cup of stock. Repeat until all stock is added.
Stock should now be very hot. Add the thyme, sale and chilli flakes
Add the uncooked prawns with heads removed. As they cook they will go from translucent to white. Try not to stir them to much after you’ve added them.
When Risotto has become a thick soup consistency, remove from the heat and add in the parmesan chopped cherry tomatoes and frozen peas. Gently stir these in.
Serve with lemon wedges.
This dish is best eaten at the time it is cooked. However you can keep leftovers in the fridge in an air tight container for 24 hours. Discard after this time.