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Prawn Risotto


  1. Fry the finely chopped onion in a pan with a splash of oil for 3-4 minutes. Add the rice for 1-2 minutes, coating the rice in the oil.
  2. Add the garlic and the stock at a little at a time on a gentle heat. This takes 14-18 minutes to cook.
  3. When the rice is nearly cooked, add a spoonful of pesto and mix in. Add the cheese and tomatoes and mix again.
  4. Check the seasoning and fold in the defrosted prawns. Warm through.
  5. Place on a plate, sprinkle with Parmesan and serve.