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“A very tasty risotto with an added depth of flavour coming from the hint of chili and tomato. Serves two hungry people as main or four starters.”

Ingredients Nutrition


  1. Peel the prawns, leaving the tails on. Retain the head but discard the rest of the shell.
  2. Place stock and prawn heads in a pan and simmer for a few minutes, until heads are cooked. Add prawn meat and cook for 1 minute, until colour starts to turn opaque.
  3. Remove prawns from stock, set aside, and discard heads.
  4. Add oil and half the butter to a large pan. When hot, add the onion, garlic and chili and saute until translucent.
  5. Add tomato and rice, sir until well coated in oil, then add the wine and stir until totally absorbed.
  6. Add stock, a ladle at a time, stirring until fully absorbed before adding the next, until the rice is creamy. You may not need all the stock. Taste and season if required.
  7. Immediately before serving, add the prawns back to the rice and stir until warmed through. Stir through the torn basil and the remainder of the butter.

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