Prawn, tomato and saffron risotto

Serves 6
Preparation time
Cooking time


  • 2 medium brown onions
  • 2 cloves garlic
  • 1 large red chilli
  • 1½ – 2 litres fish stock 100g unsalted butter 75ml olive oil500g arborio rice sea salt and freshly ground pepper 2 good pinches saffron 100ml white wine 500g green prawns 2 tomatoes


  1.  Peel and finely dice onions and garlic
  2.  Dice chilli
  3. Place fish stock into a large saucepan, bring to the boil and then reduce to a simmer
  4. Place butter and oil into another large saucepan and heat until sizzling
  5. Add onion, garlic and chilli and sauté until translucent
  6. Add the rice, salt, pepper and saffron and sauté for 4-5 minutes
  7. Add white wine and stir until the wine is absorbed
  8. Add 1-2 ladles of the simmering fish stock and stir to combine
  9. When the fish stock is almost absorbed add 2 more ladles and stir
  10. Continue this process until the rice is almost cooked
  11. An older children can stir for you - this process takes at least 20 minutes
  12. Add the prawns and diced tomatoes and stir until cooked, approximately 3-4 minutes
  13. Serve immediately
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