Tomato & Prawn Risotto

Creamy, rich and beautifully seasoned — topped with perfectly seared prawns! 🍤🍅✨

This tomato prawn risotto is rich, comforting and full of flavour. Slow-cooked with blended tomatoes, fragrant garlic, Chilli Crunch and finished with buttery prawns — it’s a showstopper perfect for any occasion.

Ingredients

Main:

• 30 ml Butter
• 30 ml Olive Oil
• 1 Medium onion, finely diced
• 4 Cloves of garlic, finely minced
• To taste Cape Herb and Spice Chilli Crunch
• 400 g Arborio rice
• 125 ml Dry white wine
• 1 Tin of chipped tomatoes, blended
• 40 g Parmesan
• 1 L Chicken Stock
• 15 ml Butter
• 400 g Prawns, shells off & deveined (tail on optional)

For Serving:

• Fresh parsley
• Extra Parmesan

For Cooking:

• Olive oil

Instructions

1. Warm serving plates in a very low oven so the risotto stays fluid when plated.
2. Heat butter and olive oil in a large sauté pan.
3. Add the diced onion and season well with Chilli Crunch. Sauté until soft.
4. Add garlic and cook for 1 minute until fragrant.
5. Add the Arborio rice and stir to coat. Toast for 1 minute.
6. Pour in the white wine and allow it to absorb.
7. Stir in the blended tomatoes.
8. Add hot stock one ladle at a time, stirring often, allowing each addition to absorb.
9. Continue until rice is creamy but still has a slight bite.
10. Turn off heat and stir in parmesan and butter. Cover with a lid.
11. Toss prawns in a little olive oil and Chilli Crunch.
12. Heat a frying pan on high and cook prawns about 1 minute per side until pink.
13. Spoon risotto into warm bowls and top with cooked prawns.
14. Finish with fresh parsley and extra parmesan.

Serving Suggestions

Serve straight from the pan at the table for a beautiful presentation. Add a squeeze of lemon or extra Chilli Crunch for extra brightness and heat.

Recipe concept & photography by Bianca Davies (@beeblegum)