Prawn, Tomato & Basil Risotto

Serves: 4
Preparation Time: 20
Cooking Time: 25


  • 1L Campbell's Real Stock - Chicken
  • 1 leek, finely sliced
  • 1 ½ cups arborio rice
  • 2 tbsp olive oil
  • 1kg green king prawns, peeled, cleaned
    and tails removed*
  • 3 cloves garlic, crushed
  • ¼ cup white wine
  • 200g punnet cherry or grape tomatoes, cut in half
  • 1 cup loosely packed basil leaves, shredded
  • ½ cup cream


  1. Heat stock in a saucepan on medium heat until almost simmering. Reduce heat to low, to keep stock warm.

  2. Heat 1 tbsp of oil in a large heavy based pan over medium heat. Add leek and cook for about 2 minutes or until soft. Add the rice and stir until well coated with oil.

  3. Add a ladleful of the heated stock, stirring until the liquid is almost absorbed. Continue the process, adding a ladleful of stock at a time, until all the stock has been added and the rice is just cooked. This should take about 15-20 minutes. Place lid on risotto, and set aside.

  4. Heat 1 tbsp oil in a frying pan over high heat. Add the prawns and cook for about 2 minutes, turning once until just cooked. Add wine and cook for 1 minute or until wine has reduced by half. Add cherry tomatoes, basil and cream and cook for 2-3 minutes or until the cream has thickened slightly.

  5. Gently stir the prawn mixture into the risotto. Garnish with extra basil leaves if desired.


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