Prawn, Basil and Cherry Tomato Risotto
The perfect creamy, fresh, prawn risotto perfect for a special occasion or just a regular weekday.
Gorgeous crunchy green prawns from @tasmanstarseafoodmarket essential!
The first time I cooked this recipe was with my late Father in law so it’s one very close to my heart.
You could easily make vegetarian by leaving the prawns out or add chicken instead (notes below)
Yield: 4 Serves
Prawn, Basil and Cherry Tomato Risotto
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
The perfect creamy, fresh, prawn risotto perfect for a special occasion or just a regular weekday.
Ingredients
- 100g Parmesan cheese
- 1 onion, cut in half
- 4 clove garlic
- 20g olive oil
- 20g Butter
- 350g Arborio risotto rice
- 100g white wine (optional or replace with water)
- 800g water
- 2 tablespoon chicken or vege stock consentrate
- 100g cream
- 20 fresh green medium prawns (after shell and head removed was 250g)
- Pepper, to taste
- 1 punnet cherry tomatoes, cut in half
- Couple sprigs fresh basil, leaves only
- Baby spinach, large handful
Instructions
Thermomix Method
- Place parmesan in TM bowl and chop 8 sec/speed 9 Set aside
- Put onion and garlic in bowl and chop 3 sec/speed 7
- Scrape down bowl and add butter and oil. Saute 100 degrees/2 min/speed 1
- Add rice and wine (or water) and cook 100 degrees/2 min/Reverse/speed 1
- Add water and stock concentrate and cook 100 degress/14 mins/ Reverse/speed 1
- Add cream, half of parmesan, prawns, basil, pepper and cook 100 degrees/3 mins/reverse/speed 1
- Add cherry tomatoes and spinach to Thermoserver and pour risotto over and set aside for 10 mins then stir.
- Serve with extra parmesan and sprinkle with extra basil
Notes
Adding chicken
Add 350g of diced chicken in at same time as stock. Checked cooked through once time is finished
Nutrition Facts
Calories
327.58Fat
33.88 gSat. Fat
19.77 gCarbs
19.12 gFiber
10.26 gNet carbs
8.85 gSugar
0.61 gProtein
8.24 gSodium
253.76 mgCholesterol
0 mg