Risotto is loved for its unique melt-in-the-mouth texture which comes from the soft arborio rice and thick sauce.
While there are so many different ways to make this classic dish, tomato and seafood flavours are among the most popular pairings.
With this recipe from the food experts at Tarantella, it couldn’t be easier to master the art of cooking a bowl of flavoursome prawn and vegetable risotto.
Sharing their recipe with Express.co.uk, they claimed that the standout feature of the dish isn’t just the taste, but its “super convenient” ingredients list.
Made with a blend of store cupboard items, there’s no need to spend a fortune on food shopping to make this impressive meal.
Prawn and vegetable risotto recipe
Start by frying the strongest flavours off in a pan with a little oil over medium heat. Start with the chopped onions, which should fry for eight to 10 minutes, then add the garlic.
Allow the cloves to fry for a minute or two before pouring in the dry arborio rice. Stir in the pan, then add the wine if using.
Add 250ml of the stock and then the tomato passata. Leave to cook for a minute before pouring in the remaining stock, one ladle at a time. Continue to add it until all the liquid has been absorbed by the rice.
Take a separate pan and cook the chopped courgette with a drizzle of olive oil for five minutes.
Next, add in the prawns and leave them to cook for just two minutes while they heat through.
When the rice is tender, add in the peas, prawns, courgette and a generous helping of salt and pepper, then stir everything to combine.
Finally, stir in the parmesan cheese and allow it to meld into the sauce. Serve the risotto in warmed bowls with the fresh rocket and a drizzle more olive oil.
