Icons/play
Icons/close

Tomato and Prawn Risotto

Lockdown Cuisine

@lockdowncuisine

Icons/time 40 minutes
Icons/battery full Standard
Icons/currency dollar Medium
Save for later

Want to find this recipe on any device? Log in or sign up to save.

Ingredients (12)

SERVES 2

230g risotto rice

225g king prawns

300g tomato soup

2 garlic cloves

2 shallots

40g parmesan

75ml white wine

700ml chicken stock

100g green peas, defrosted

3tbsp butter

4tbsp olive oil

2tbsp parsley, chopped

Method

STEP 1

Dice the garlic and shallots and then, over medium heat, add 3tbs oil to a pan and fry your garlic and shallots for 2-3 minutes until soft. Add your rice and cook for another 2 minutes coating in the oil. Add and reduce your wine then ladle in your stock one at a time constantly stirring until the liquid has reduced each time


STEP 2

Cook your rice until al dente around 20-30 minutes (you may need more stock adjust if needed) then add your soup and stir through. Add your butter, parmesan and season to taste


STEP 3

In a separate pan on medium heat add the rest of your oil followed by your prawns. Cook for 1 minute then add your peas and cook for a further minute. Finish with butter and parsley. Serve on top of the risotto and enjoy

Mark
© 2021 Feasty Recipes Ltd