Prawn Risotto

Prawn Risotto

Makes 4-6 servings


  • 1 pound unpeeled prawns
  • 1 glass white wine
  • 4 fresh tomatoes
  • 3 cloves garlic
  • 1 large onion
  • 3 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • 6 oz brown rice
  • 1 tsp tomato puree
  • Freshly ground sea salt and black pepper
  • 2 tbsp 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.