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Risotto cherry tomatoes and prawns




You are not going to see the cherry tomatoes here as they will melt and just be there to give this risotto its color and of course a lovely taste!

The result is a very delicate dish where you can feel almost the summer in your mouth. At least a bit.

Risotto with gamberetti- as it is called in Italy- is a really popular one and there are so many versions of it. Among my favourites, there is certainly the one with courgettes or asparagus.

The only problem I have making dishes that involve prawns is that I want to eat them raw just with a little mayo on top. I need to keep them in the fridge until I need to use them!

My family loves this- I am sure yours is as well!


 


Ingredients for 2 people


200 gr of rice (arborio or carnaroli)

10 cherry tomatoes (cut in two or four parts)

around 70/80 gr of king prawns

1/2 onion

butter

salt

parsley

1/2 glass of white wine (optional)

1 liter of vegetable broth or salted water


 

Method


Wash the tomatoes and cut them into 2 parts.

Heat the extra virgin olive oil in a pan and stir fry the chopped onion until softened and add the tomatoes. Once cooked, remove their skin and then add the rice and stir it until toasted.

Add now the white wine and let it evaporate.

Slowly and at different times, until absorption, add the vegetable stock or the salted water and stir it patiently.

After 5 minutes add the prawns, add more water always slowly and keep stirring

until the rice is cooked. Add some parsley to decorate.

Let it rest for a few minutes and Enjoy.


Buon Appetito!

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