Prawn and Tomato Risotto
with Leeks, Cheese and Chilli Flakes
- Celery
- Sulphites
- Crustaceans
- Milk
- Egg
This Prawn and Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1
Leek
2
Garlic Clove
20
Vegetable Stock Paste
(Contains: Celery)
30
Tomato Puree
175
Risotto Rice
15
Cider Vinegar
(Contains: Sulphites)
150
King Prawns
(Contains: Crustaceans)
20
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1
Chilli Flakes
Not included in your delivery
750
Water for the Stock
Nutrition Values
Utensils
Cooking Steps
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).
Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the veg stock paste, stir to combine. Bring to the boil then reduce the heat to the lowest setting.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the 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 rice, stir and cook for 1 min until the edges of the rice are translucent, then add the cider vinegar and allow it to evaporate, 30 secs.
Stir a ladle of stock into the rice pan. When the stock has been absorbed by the rice, stir in another ladle of stock.
Keep the pan on medium heat and continue stirring in stock, letting it absorb each time.
The cooking time should be 20-25 mins. Your risotto is done when your 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 and pat dry with kitchen paper.
Stir the prawns into the risotto and simmer until cooked, 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 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.
Serve your prawn and tomato risotto in bowls with the chilli flakes sprinkled on top (add less if you'd prefer things milder).
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Opinions are divided — many find it rich and full of flavour, while others feel it can taste bland or overly dominated by tomato or vegetable stock.
- Ease of prep: Straightforward to follow, though risotto requires constant attention at the hob and cannot be left unattended.
- Suggestions: The rice consistently takes longer than the stated 20–25 minutes, so allow up to 40 minutes and keep extra hot water on hand. Use the chilli flakes sparingly if you prefer less heat, and consider reducing the tomato purée or cider vinegar if you find the flavour too sharp or acidic. Adding fresh herbs such as parsley or basil can help lift the overall taste.
- Next-day meals: Some found the dish reheats well the next day, with the flavour improving after resting.
- Vegetables: Adding green vegetables such as peas, spinach, or wilted greens towards the end of cooking is a popular way to add colour, texture, and variety to the dish.
- Prawns: Ordering a double portion of prawns is widely recommended for a more satisfying and balanced meal.
Explore Similar Recipes
