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Prawn & Tomato Risotto

Ingredients

400g raw Tropic Co Tiger Prawns
500g jar Tomato Passata
400g Arborio Rice
1 Litre Chicken Stock
Extra Virgin Olive Oil
½ Brown Onion
2 Garlic Cloves
1 cup frozen Peas
cup Basil Leaves
1 Lemon “

Method

Step 1

Combine Tomato Sauce, Chicken Stock and 125ml Water in a saucepan. Cover and bring to boil. Reduce heat to low and keep at a gentle simmer.

Step 2

Heat the Olive Oil in a large saucepan over medium heat. Add diced Onion, stirring for 5 mins. Add crushed Garlic and Rice. Cook for 1 min or until the grains appear glossy.

Step 3

Add 125ml Stock to the pan. Cook, stirring until liquid is completely absorbed. Repeat with the remaining Stock, gently stirring until the liquid is absorbed, until the Rice is tender yet firm and risotto is creamy (this should take about 20 mins).

Step 4

Stir in the Prawns, and Peas and cook for 5 mins or until the Prawns curl and change colour.

Step 5

Sprinkle risotto with Basil leaves. Serve with extra Olive Oil and Lemon wedges.