Prawn Risotto #2


serves 4
450 g (1 lb) unpeeled prawns
1 glass white wine
4 fresh tomatoes
3 cloves garlic
1 large onion
3 tbsps olive oil
2 tbsps chopped fresh parsley
180 g (6 oz) brown rice
1 tsp tomato puree
Freshly ground sea salt and black pepper
2 tbsps grated Parmesan cheese


1. Peel the prawns, leaving 4 impeded for a garnish. Put the prawn shells and the wine into a saucepan and bring to the boil. Remove the pan from the heat and allow to cool completely before straining out the prawn shells, and reserving the liquid.

2. Chop the tomatoes roughly, and remove the woody cores. Peel and chop the garlic and onion.

3. Heat the olive oil in a large frying pan, or saucepan. Cook the onion and garlic gently in the oil, without browning them. Stir in the parsley and cook for about 30 seconds.

4. Add the rice to the fried onion, and stir well to coat the grains with the oil.

5. Add the wine, tomato puree, tomatoes and just enough cold water to cover the rice.

6. Season the rice with salt and pepper, and cook for about 20 minutes, until all the water is absorbed and the rice is tender.

7. When the rice is cooked, stir in the peeled prawns and the cheese. Heat through gently, before piling into a serving dish, and topping with the impeded prawns as a garnish.

What did you think?

27 people have helped to review this recipe. Thankyou!

Okay for learners
posted by rowena @ 07:43AM, 2/10/10
Im not a good cook at all, the recipe is good for me as a learner, it was easy to follow and to do but the final dish isnt that pleasing for me. i dont feel like theres enough flavour and for it to be tasty then really you have to have a prawn each time you take a mouthful.
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