Tomato risotto with garlic chilli prawns

The other night I had a hankering  for some hearty tomato flavours, so I combed the pantry and freezer for inspiration.  The result? This tomato risotto with garlic chilli prawns, a lower fat version of a Bill Granger classic. The creamy texture of the risotto contrasts beautifully with the crunch of the prawns, and you only need a small serve to fill you up.

An added benefit? I got 20 child-free minutes ‘stirring time’ (I may have stretched it to 40…sssh, don’t tell my husband!) Who’d have thought risotto making could be classed as ‘alone time’?

Serves 8: 330 calories per serve

INGREDIENTS

5 cups chicken stock

1 tbsp olive oil

1 small brown onion, finely diced

1 tsp sea salt

25g butter

2 tbsp tomato paste

1 1/2 cups arborio rice

1 cup white win

freshly ground black pepper

olive oil spray

800g green prawns

2 small red chillis, finely chopped

2 garlic cloves, finely chopped

handful of roughly chopped flat-leaf parsley

PROCESS

Place the stock in a large saucepan and bring to the boil. Reduce the heat and keep at simmering point.

Place a large heavy-based saucepan over medium heat and add olive oil, onion, salt and half the butter. Stir until the onion is translucent then add tomato paste and cook for a couple of minutes, stirring.

Add the rice and stir for 1-2 minutes, or until the rice is well coated. Add the wine, stirring constantly until absorbed. Gradually add the simmering stock, one cup at a time, stirring continuously until the liquid is fully absorbed before adding the next cup. This should take 20 minutes and the rice should be al dente and creamy.

Remove the saucepan from the heat, then season to taste. Cover the saucepan and leave to stand for 3 minutes to allow the flavours to develop.

Meanwhile, place a frying pan over a high heat and spray with olive oil. Season the prawns with salt and pepper. Cook for 2 minutes, shaking the pan, until the prawns are just opaque, then add the chilli and garlic and cook for 1 minute. Remove from the heat and set aside.

Stir the risotto and divide between four bowls. Toss the prawns with the parsley then place on top of the risotto.

Serve with lemon wedges.

Advertisement