This Tomato Saffron & Prawn Risotto Recipe is a fun and delicious dish that jazzes up your meal routine. This delicious recipe combines the rich flavors of tomato and saffron with the delightful texture of prawns, all stirring together in a creamy risotto that tantalizes your taste buds with every bite.
Tomato Saffron & Prawn Risotto Recipe
It's the perfect dish for someone who wants a change from their usual meals, desires to add a refreshing touch of diversity to their regular dinners, and is searching for a healthy yet amazingly tasty option. The sweet, tangy tomatoes, the hauntingly unique note of saffron, and the juicy, tender shrimp create a mouth-watering harmony that can make any meal extra special. Whether a cooking novice or a seasoned kitchen master, this Tomato Saffron & Prawn Risotto recipe brings fun and flavor.
Ingredients (serves 2)
- 250g cherry tomatoes
- 1 onion, finely chopped
- 2 garlic cloves, finely grated
- 2 tablespoon olive oil, plus extra to serve
- 150g Arborio rice
- 800ml veg stock (approx. adjust if needed when cooking)
- 1 tablespoon tomato purée
- 1tsp sweet smoked paprika
- A good pinch of saffron, soaked in 150ml of warm water for at least 15 mins
- 1 lemon, juice, and zest, plus extra wedges to serve
- 150g peeled king prawns
- A handful of grated Parmesan (optional)
- A small bunch of fresh parsley, roughly chopped
- A handful of fresh basil leaves
Method
- Add the stock to a saucepan and bring to a low simmer.
- Heat a large pan with olive oil over a medium-high heat. Add the tomatoes and cook until they’re nicely charred and blistered but not falling apart. Remove from the pan. Set aside.
- Add the onions to the pan with a splash of more oil and cook for 8-10 minutes until softening. Add the garlic, paprika, and tomato purée and fry for 2-3 minutes until fragrant. Add a splash of water if it starts to stick.
- Stir in the rice with the onions + garlic. Lightly toast the rice for a few minutes until the grains turn translucent.
- Add a ladleful of stock + the saffron with its water and stir. Repeat this process with the remaining stock until the rice is al dente- about 20 minutes.
- After 20 minutes, add the jammy tomatoes from earlier and stir to combine. Season with salt and pepper.
- When the rice is almost cooked, stir in the prawns + Parmesan if using + continue to cook until fully cooked, about 2-3 mins. Everything should be looking creamy + glossy.
- Add the juice and zest of ½ lemon parsley tear in most of the basil leaves and stir everything to combine. Check for seasoning or more lemon if you need it.
- Plate up the risotto. Scatter over a few more basil leaves, some black pepper, a squeeze of lemon and a good drizzle of olive oil. Serve with some peppery rockets if you fancy.
Credit: Hannah
