Garlic Prawn and Tomato Risotto
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.
Servings 4 people
Calories 458 kcal
500 grams / 1.1 lb. Uncooked prawns (heads removed) 1 tablespoon Butter 1 medium Onion 2 tablespoons Garlic (crushed) 2 cups / 200 grams Arborio Rice 4 cups / 950 ml Fish Stock 1 cup Cherry Tomatoes ½ cup Parmesan Cheese ½ cup /60 ml White Wine ½ teaspoon Thyme (fresh or dried) ¼ cup Frozen peas 1 teaspoon salt 1 teaspoon Chilli Flakes Lemon wedges to serve
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.
Calories: 458 kcal | Carbohydrates: 45 g | Protein: 39 g | Fat: 11 g | Saturated Fat: 4 g | Fiber: 1 g | Sugar: 2 g