Some dishes don’t just fill your stomach, they quiet your mind. Risotto isn’t just dinner; it’s therapy in a pan. This king prawn tomato risotto is creamy, rich, and layered with tomato in three irresistible ways!
There’s something deeply soothing about making a risotto. The rhythm of ladling stock, the swirl of rice absorbing flavour, the silky transformation happening right under your spoon. This king prawn tomato risotto turns that ritual into something extraordinary. It layers tomato in three ways, pairs it with juicy prawns, and finishes with a mascarpone-rich creaminess that feels restaurant-worthy and yet so achievable at home in under 30 minutes!
Why This King Prawn Tomato Risotto Works
Firstly, the secret lies in the tomato pairings.
- Tinned tomatoes and purée create a savoury, concentrated base.
- Cherry tomatoes burst with sweetness as they cook.
- Sun-dried tomatoes add that Mediterranean punch.
When combined, they create an insatiable depth that feels slow-cooked, but in fact, this dish takes under 30 minutes. Choosing good-quality tinned tomatoes (I rate Mutti) is non-negotiable.
Creaminess Turned Up A Notch
Secondly, this king prawn tomato risotto is unapologetically creamy. Butter, Parmesan, and a splash of cream do the heavy lifting, but mascarpone is the game-changer. It melts in at the end, leaving risotto grains wrapped in a silkiness that feels very decadent indeed.
If you’re drawn to indulgence, you’ll probably also enjoy my Harissa Lamb Meatballs – another recipe that delivers comfort without compromise.
How To Cook The Prawns Properly
Meanwhile, the prawns get the respect they deserve. They’re quickly seared to achieve golden colour, then finished with lemon zest and juice. By folding them in at the end, they stay tender and sweet, perfectly balancing the tomato-rich risotto base.
Seafood lovers might also like my King Prawn Satay Traybake a dish that celebrates freshness with the same balance of indulgence and restraint whilst combining incredible flavours!
Why you’ll love this King Prawn Tomato Risotto
Finally, let’s talk about why this recipe deserves a spot on your meal creation rotation!
- Ready in under 30 minutes.
- Layers of tomato flavour in every bite.
- A mascarpone finish for luxurious creaminess.
- Prawns cooked perfectly – plump and lemon-bright.
- A mindful cooking process that slows down the evening.
This is the king prawn tomato risotto that makes a regular night feel like a special Saturday night. It’s comforting, sophisticated, and guaranteed to impress! For more recipes packed with incredible flavour I suggest you take a look at my Chorizo Baked Cod with Beans for a showstopping delicious meal.
Ready to Cook?
This king prawn tomato risotto is proof that comfort food can still feel elevated. It transforms a handful of store cupboard staples into something worth slowing down for. If you love store cupboard staples, check out this month’s top 5!
One of the hidden strengths of this king prawn tomato risotto is how well it works as a make-ahead meal. Cook a batch, portion it into containers, and you’ve got ready-to-reheat comfort for busy days. The creamy texture holds up beautifully, and the prawns stay tender when gently warmed through. Add a fresh squeeze of lemon before serving, and it tastes just as good as the day you made it.
You’ll probably also love my Flavour Bomb Teriyaki Beef & Veg Traybake – another quick, flavour-packed dish for weeknights. Or pehaps my Courgette, Lemon and Ricotta Rigatoni for something deliciously light?
👉 For ingredients, I recommend:
Belazu sun-dried tomatoes – deep Mediterranean flavour.
Riso Gallo arborio rice – perfect for risotto.
Mutti tinned tomatoes – consistently rich and sweet.
And of course, you can watch it all unfold over on my TikTok channel. I’d love to see you over there!
Ingredients
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Risotto Base
- Tomato Element
- Star Ingredient
- Finishing
Instructions
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Prep Everything First (5 minutes)
- Keep stock warm in separate pan. Dice onion finely, mince garlic. Grate Parmesan, chop parsley. Pat prawns dry, season with salt and pepper. Start the Risotto Base (8 minutes)
- Heat 2 tbsp olive oil in large, heavy-based pan over medium heat. Add onion, cook 3–4 minutes until softening. Add garlic, cook 1 minute until fragrant. Add rice, stir 2 minutes until grains are coated and slightly translucent. Pour in wine, stir until absorbed. Add Tomato Flavour (3 minutes)
- Stir in chopped tomatoes, tomato purée, sun-dried tomatoes, roasted red peppers, sugar, and oregano. Add cherry tomatoes. Season with salt and pepper. Let bubble for 2–3 minutes. Cook the Risotto (12 minutes)
- Add warm stock one ladle at a time, stirring constantly. Wait until each addition is almost absorbed before adding more. Continue for 12–15 minutes until rice is creamy but still has slight bite. Taste and adjust seasoning. Enrich the Risotto (2 minutes)
- Stir in the double cream and mascarpone until melted through and silky. Add half the Parmesan and stir until combined. Cook the Prawns (3 minutes)
- In separate pan, heat 1 tbsp olive oil over high heat. Add prawns, cook 1–2 minutes each side until pink and cooked through. Add lemon zest and juice, toss quickly. Remove from heat. Finish & Serve
- Fold prawns and any pan juices into risotto. Stir in chopped parsley. Serve immediately in warm bowls. Top with extra Parmesan, fresh basil, and lemon wedges. Drizzle with good olive oil.
Notes
Add cream and mascarpone at the end for the silkiest texture. Prawns should be just pink and tender — overcooking makes them rubbery. Use roasted peppers instead of raw for extra depth and sweetness. Constant stirring is key to a creamy risotto. Serve straight away — risotto doesn’t like waiting.
