King Prawn and Tomato Risotto

Directions

1. 1

   Peel and devein the king prawns if not already done. Set aside.

2. 2

   Heat a small amount of oil in a large pan over medium heat.

3. 3

   Add the diced white onion and cook for around 10-15 minutes on a low heat, until soft and translucent.

4. 4

   Add the grated garlic and finely chopped red chilli. Cook for another 1-2 minutes until fragrant.

5. 5

   Stir in the risotto rice, ensuring each grain is coated with the oil and aromatics. Cook for 1-2 minutes until the rice becomes slightly translucent around the edges.

6. 6

   Add the double concentrate tomato purée and stir well to combine.

7. 7

   Pour in the polpa (or chopped tomatoes) and mix thoroughly.

8. 8

   Gradually add the stock, one ladleful at a time, stirring continuously. Wait until most of the liquid is absorbed before adding the next ladleful. This process should take about 18-20 minutes.

9. 9

   In the last 5 minutes of cooking, add the king prawns to the risotto. Cook until the prawns turn pink and are cooked through.

10. 10

    Season with salt and pepper to taste.

11. 11

    Stir in the grated parmesan cheese until melted and well combined.

12. 12

    Serve with a little extra parmesan, black pepper & a drizzle of olive oil - enjoy!