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!
Course: Dinner, Mains, Winter
Cuisine: Gluten Free, Italian, Seafood
Keyword: dairy free risotto, dinner recipe, garlic prawn recipe, gluten free dinner, how to make pasta sauce, italian dinner, napoletana sauce, napoli sauce, neopolitan sauce, prawn risotto, risotto recipe, seafood risotto, tomato risotto
1cup(250g)Napoli Sauce (see recipe box below this box for the sauce recipe)
500gcooked Tiger or Yamba prawnsheads removed and peeled with tail on
Sea salt flakesto 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.