Prawn Risotto Recipe

This prawn risotto recipe will soon become a household classic.


2 cups arborio rice
400 grams raw prawns, shells on
1 liter chicken broth
250 ml dry white wine
6 small tomatoes deseeded, peeled and mashed
1 small red chiles, finely sliced
1 large onion, finely diced
3 garlic cloves, finely chopped
4 Tablespoons olive oil
75 g (about 1/4 cup) butter
1 cup fresh basil, torn
1/2 cup parmesan, grated
Serves 4)


Begin by cleaning the shell off and de-veining the prawns. You can leave the tails on if your like or remove them.

In a large pan simmer broth.

Add prawn meat and cook for 1 minute, until colour starts to turn opaque.

Remove prawns from broth, and set aside

Add oil and a Tablespoon of butter to a large pan.

When hot, add the onion, garlic and chili and saute until translucent.

Add tomato mash and rice, stirring until well coated in oil, then add the wine and stir until totally absorbed.

Add stock, about 1/2 cup at a time, stirring until fully absorbed before adding the next, until the rice is creamy. You may not need all the stock. Taste and season if required.

Immediately before serving, add the prawns back to the rice and stir until warmed through. Stir through the torn basil and the remainder of the butter.