A lighter, dairy free, prawn risotto packed with big juicy Italian flavours from homemade Napoli sauce. The classic chilli garlic prawns re-invented into the most delicious dinner party risotto recipe!
- 2 tablespoons extra virgin olive oil
- 6 garlic cloves, minced
- 1 teaspoon red chilli flakes
- 1 leek, sliced and finely chopped (white only)
- 360g risotto (arborio)rice
- ¼ teaspoon saffron strands
- 150 ml white wine
- 1.25 litres vegetable stock
- 1 tablespoon dried parsley
- 1 cup (250g) Napoli Sauce (see recipe box below this box for the sauce recipe)
- 500g cooked Tiger or Yamba prawns (heads removed and peeled with tail on)
- 1 teaspoon nutritional yeast
- Sea salt flakes, to taste
- Extra virgin olive oil, grated parmesan cheese (optional), fresh oregano and parsley – to serve
- Heat olive oil in a large risotto or sauté pan on medium. Add garlic, chilli flakes and leek. Toss and cook for a few minutes until leek is soft and starting to caramelize.
- Add rice and saffron. Toss and cook for a minute until the rice is glazed.
- Add wine to deglaze the pan and mix well. As the wine starts drying, add a cup of vegetable stock and continue cooking. Reduce heat to medium low and keep stirring. When stock starts drying, add more and continue cooking until all the stock is used up (approximately 25 minutes).
- Add parsley, Napoli sauce, prawns and yeast. Stir and continue cooking for a few more minutes until rice is just cooked and the risotto consistency is like a thick rice pudding. Remove from heat, cover and rest for 5 minutes.
- Serve hot with a drizzle of extra virgin olive oil, fresh herbs and a dusting of parmesan (optional).
For a more decadent risotto, reduce stock to 1 litre, increase Napoli sauce to 1 and ½ cups and add ½ cup grated parmesan cheese to the risotto towards the tail end of cooking.
For a purely dairy-free risotto, skip the grated parmesan at the end.
For a vegetarian/vegan risotto, in step 4 instead of prawn – add crispy salt and pepper roasted cauliflower.