Prawn and Tomato Risotto

Updated at: Thu, 17 Aug 2023 02:51:13 GMT

Step 1

Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Halve the chilli lengthways, deseed, then thinly slice. Pour the water for the stock (see pantry for amount) into a small saucepan and add the veg stock paste. Pop on high heat and bring to the boil. Stir, then reduce the heat to low to keep it warm.

Step 2

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the leek and fry until softened, 4-5 mins. Stir occasionally. Once soft, stir in the garlic and tomato puree (and a drizzle more oil if it's a bit dry). Stir and cook for 1 min. Add the rice, stir and cook for 1 min until the edges of the rice are translucent, then add the cider vinegar and allow it to evaporate, 30 secs.

Step 3

Stir a ladle of stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should be 20-25 mins. Your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: You may not need all your stock or you may need to add a bit of extra water.

Step 4

When the risotto has almost 6 mins left, drain the prawns and pat dry with kitchen paper. Stir the prawns into the risotto and simmer until cooked, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Step 5

Once cooked, remove your risotto from the heat and add the hard Italian style cheese, a knob of butter (if you have any) and half the parsley. Stir vigorously until the cheese and butter have melted.

Step 6

Taste the risotto and add salt and pepper if needed. Serve your prawn and tomato risotto in bowls with the red chilli (use less if you'd prefer things milder) and remaining parsley sprinkled on top. Enjoy!

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Makes leftovers

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