Prawn Risotto with Basil

Prawn Risotto PostMix up the Italian dish with a sprinkling of the sea with this recipe for prawn risotto. Creamy and guaranteed to fill tummies, this delicious recipe is one to whip up on wintry evenings. 

Serves 4 – 5

Cooking time: 25 mins

What You’ll Need: 

  • 1–2 Knorr Fish Stock Pots
  • 15g butter
  • 1tbsp olive oil
  • 1 onion or 2 shallots, finely chopped
  • 400g risotto rice
  • 125ml dry white wine
  • 4 handfuls basil leaves
  • 400g raw, headless king prawns, peeled and chopped
  • 100g sun-blush tomatoes, chopped
  • 1–2dsps mascarpone cheese

What To Do: 

  • First, make the stock. Bring 1.5 litres of water to the boil in a large pan. Add in the Knorr Fish Stock Pots, stirring well, until dissolved. Bring to a gentle simmer.
  • Add the butter and olive oil to a heavy casserole dish and heat gently until butter melted.
  • Add in the onion and fry gently, stirring often, for 5–10 minutes until softened, but without allowing the onion to colour.
  • Mix in the risotto rice, stirring well to coat in the butter mixture.
  • Add in the white wine and cook, stirring, until most of the wine has evaporated.
  • Now add in 3 ladlefuls of the simmering Knorr fish stock. Cook stirring until the rice has absorbed the stock. Repeat the process, cooking it over medium heat and stirring it constantly.
  • After 15–20 minutes, when the rice is nearly ready, add in the basil and the prawns and stir in.
  • Add the sun-blushed tomatoes and stir in. Add in the mascarpone and stir in. Cook, stirring, until the prawn pieces have turned opaque and are cooked through. Serve at once.

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