Chilli Garlic Prawn Risotto In Napoli Sauce - Cook Republic #glutenfree #italianrecipe #foodphotography


  • Author: Sneh
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 minutes
  • Yield: 2 1/2 cups 1x
  • Category: Pantry, Sauce And Condiments
  • Cuisine: Italian, Gluten Free, Vegan, Vegetarian


  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • 2 brown or Spanish onions, finely chopped
  • 5 garlic cloves, minced
  • 40ml white wine
  • 700g Val Verde Passata
  • 2 teaspoon sea salt flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon raw sugar
  • 1 tablespoon aged balsamic vinegar
  • Freshly ground black pepper


  1. Heat oil in a saucepan on medium heat. Add bay leaf, garlic and onion. Sauté for a few minutes until onion starts to soften. Reduce heat to low and cook for approximately 10 minutes until onion is soft and caramelized.
  2. Increase heat to medium. Add wine to deglaze the pan. Add Val Verde Passata, salt, oregano, basil, sugar, vinegar and black pepper. Mix well.
  3. Reduce heat to medium low and simmer uncovered for 25-30 minutes until the sauce turns a dark, rich shade. Remove from heat. Allow to cool completely. Store in an air-tight jar in the fridge for up to a week.

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