Dive into a world of vibrant flavours with this Prawn and Tomato Risotto with Chilli and Parsley recipe. This dish combines the succulent taste of prawns with the comforting texture of risotto, promising a dining experience that’s both comforting and exciting.
The star of this dish is the prawn and tomato risotto, cooked until it’s creamy and bursting with flavour. The risotto is mixed with juicy prawns and ripe tomatoes, creating a delightful blend of textures and flavours.
Adding a touch of heat to the dish is the chilli. This chilli, finely chopped and mixed into the risotto, offers a satisfying kick that pairs well with the succulent prawns and creamy risotto.
To balance out the richness of the dish, the recipe includes a sprinkle of fresh parsley. The parsley, with its fresh taste and vibrant colour, adds a refreshing contrast to the meal.
This Prawn and Tomato Risotto with Chilli and Parsley recipe is an excellent choice for those nights when you want a meal that’s comforting, quick, and full of flavour. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for a crowd.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a garlic press, measuring jug, saucepan and a ladle.
Prawn and Tomato Risotto with Chilli and Parsley
Print RecipeIngredients
- 175g Arborio Rice
- 1 Leek
- 15ml Cider Vinegar
- 150g King Prawns
- 30g Tomato Puree
- 2 Garlic Cloves
- ½ Red Chilli
- 1 Bunch of Flat Leaf Parsley
- Vegetable Stock Powder
- 40g Grated Hard Italian Style Cheese
- 750ml Water for the Stock
Instructions
Step 1: Prepare the Ingredients
Trim the root and the dark green leafy part from the leek. Halve it lengthways then thinly slice widthways. Peel and grate the garlic. Roughly chop the parsley, including the stalks. Halve the chilli lengthways, remove the seeds, then slice thinly. Pour the specified amount of water into a pan and add the vegetable stock powder. Place the pan on high heat and bring the mixture to a boil, then reduce the heat to low to keep it warm.
Step 2: Start the Risotto
Heat a drizzle of oil in a wide-bottomed pan on medium heat. Once the oil is hot, add the leek and fry until it softens, stirring occasionally. This should take about 4-5 minutes. Once the leek is soft, stir in the garlic and tomato puree, adding a splash more oil if necessary. Stir and cook for 1 minute. Add the rice, stir, and cook for 1 minute until the edges of the rice start to look translucent. Add the cider vinegar and allow it to evaporate for about 30 seconds.
Step 3: Simmer the Risotto
Stir in a ladle of stock. Once the rice has absorbed the stock, stir in another ladle of stock. Keep the pan on medium heat and continue this process, letting the rice absorb the stock each time. The total cooking time should be 20-25 minutes. The risotto is done when the rice is ‘al dente’ – cooked through but with a tiny bit of firmness left in the middle. You may not need all your stock, or you may need a bit of extra water.
Step 4: Cook the Prawns
When the risotto has about 5 minutes left to cook, stir in the prawns and simmer until they are cooked. This should take about 5 minutes. The prawns are cooked when they turn pink on the outside and opaque in the middle.
Step 5: Finish the Risotto
Once the risotto is cooked, remove the pan from the heat and add the hard Italian cheese, a knob of butter (if you have some), and half the parsley. Stir vigorously until the cheese and butter have melted.
Step 6: Serve the Dish
Taste the risotto and add salt and pepper if necessary. Serve the risotto in bowls, sprinkling the red chilli (use less if you don’t like heat) and the remaining parsley on top. Enjoy your meal!
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