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+ servings

Prawn & Tomato Risotto

delicious tomato risotto topped with miso prawns
Course Appetizers, Main Course
Cuisine Italian
Keyword Homemade Miso Butter, Mooloolaba Prawns, Prawn Risotto, Tomato Risotto
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 639kcal
Author AnotherFoodBlogger


  • Chef Knives
  • Chopping board
  • Measuring utensils
  • small saucepan
  • wide sided frying pan
  • soup ladle
  • baking tray



  • 1 cup Arborio rice
  • 1 shallot
  • 75 ml white wine
  • 2 cloves garlic crushed
  • 100 g butter split 25/75
  • 1 tbsp olive oil
  • 1/2 cup parmesan grated
  • 1 litre stock see below

Tomato Stock

  • 1 litre vegetable stock
  • 500 g cherry tomatoes
  • 2 tbsp olive oil
  • salt

Miso Prawns

  • 12 prawns
  • 1 tsp white miso
  • 1 pinch cayenne
  • 1 tsp lime
  • 40 g softened butter

Garnish - optional

  • 1 sheet nori



  • Roast the tomatoes with olive oil and pinch of salt for 15 minutes @ 180c
  • Add tomatoes to stock and blend until smooth

Miso Prawns

  • Mix butter, cayenne, lime & miso together – set aside until ready to use
  • Once risotto is nearly finished fry prawns for 2 minutes per side in a little olive oil, add the miso butter and toss for 1 minute

Nori Garnish

  • Toast the nori over gas flame for a minute until lightly toasted – when doing so you need to use tongs and wave the nori gently so that it doesn’t catch on fire
  • Roll the nori and slice finely


  • Place stock in a saucepan and simmer on a low heat ready to use
  • Sweat the shallot and garlic in olive oil and 25g butter for 2-3 minutes
  • Add rice and cook for a further minute
  • Add wine to deglaze the pan and cook until almost all has evaporated
  • Add stock to risotto one ladle at a time, stirring regularly. Doing so until you have only 1 ladle left – fry prawns
  • Add the last ladle of stock and a moment later add the 75g butter and parmesan cheese


  • Remove risotto from the heat and divide evenly onto 4 plates
  • Add 3 prawns per plate and any remaining butter in the pan
  • Top with toasted nori



  • the nori will toast quickly so keep an eye on it and don’t hold it too close to the flame. If it catches fire just blow it out quickly – it should be fine unless you have burnt a giant hole in the middle!
  • if you are not a tomato fan then you can use plain vegetable stock for the dish and maybe add some diced asparagus or peas as you put the last ladle of stock in
  • always start with the stock hot. If you add cold stock to your rice not only will it take AGES to cook but your rice will turn to mush 
  • i always make a little extra stock just in case. You need to taste the rice for doneness as it may take a little more or less liquid to cook the risotto. The cooked risotto will taste slightly al dente but you may want a softer risotto so before adding the last ladle grab a spoon and taste!
  • risotto can be made in advance too. If you cook the risotto about ½ of the way and then remove it from the heat and spread it out onto a sheet tray to cool you can then finish it within 5-10 minutes when guests arrive.


Calories: 639kcal | Carbohydrates: 48g | Protein: 13g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Cholesterol: 54mg | Sodium: 745mg | Potassium: 398mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2007IU | Vitamin C: 31mg | Calcium: 208mg | Iron: 4mg