Stovetop Double Prawn and Tomato Risotto
with Leeks and Cheese
Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Stovetop Double Prawn and Tomato Risotto uses sun-dried tomato paste for sun-soaked flavour.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic Clove
20 grams
Vegetable Stock Paste
1 sachet(s)
Mixed Herbs
30 grams
Tomato Puree
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
300 grams
King Prawns
(Contains Crustaceans)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
800 milliliter(s)
Water for the Stock
20 grams
Butter
Nutritional information
Utensils
Instructions
Trim and discard the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways.
Peel and grate the garlic (or use a garlic press).
Boil a full kettle. Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the vegetable stock paste and mixed herbs - this is your stock.
Heat the butter (see pantry for amount) in a large, wide-bottomed saucepan on medium heat.
Once hot, add the sliced leek and fry until softened, 4-5 mins. Stir occasionally.
Stir in the garlic and tomato puree (and a drizzle more oil if it's a bit dry). Stir and cook for 1 min.
Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Next, add the cider vinegar and allow it to evaporate, 30 secs.
Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.
The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
When the risotto has almost 6 mins left, drain the prawns.
Stir the prawns into the risotto and cook until tender, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Once cooked, remove your risotto from the heat and add the hard Italian style cheese, sun-dried tomato paste and a knob of butter (if you have any).
Stir vigorously until the cheese and butter have melted. Taste and add salt and pepper if needed. TIP: Add a splash of water if you feel the risotto is looking a little dry.
Serve your prawn and tomato risotto between your bowls.
Enjoy!
