Prawns, Saffron, Chilli and Tomato with the traditional risotto base and process.


  • 50g butter

  • .3 Cup Extra Virgin Olive Oil

  • 1 onion diced

  • 3 garlic cloves diced

  • 1 small red chilli diced (with seeds)

  • 1.5 cups carnaroli rice

  • 1 litre of good chicken stock with 2 Cups of water extra

  • 1 vial of Tasmanian Saffron

  • 3 tomatoes peeled, seeded and chopped

  • .5 Cup dry white wine

  • 500g medium green prawns shelled

  • .5 Cup finely grated parmesan

  • seasoning to taste

  • handful of fresh basil leaves


  • 1.

    Put stock, water and crushed, or finely chopped, saffron in a saucepan and bring up to the simmer.

  • 2.

    In a large fry pan or heavy saucepan over medium heat, melt the butter with olive oil.

  • 3.

    Add the onion, garlic and chilli and saute gently until soft.

  • 4.

    Add the rice and stir for about 2 minutes, until all the grains are coated shiny.

  • 5.

    Add the tomatoes and continue to saute for another minute.

  • 6.

    Turn up the heat and add the wine.

  • 7.

    Add ladles of the stock 1 or 2 at a time and stir often while rice absorbs each amount of stock before adding more.

  • 8.

    When rice has absorbed most of the stock, taste for "doneness". The rice should be al dente pasta textured, not too soft.

  • 9.

    Reduce heat to a low simmer.

  • 10.

    Add the prawns and parmesan, stir and cover for 2 minutes.

  • 11.

    Season to taste and stir through the basil leaves, adding a leaf or sprig on top for presentation.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 788kj
  • Fat Total 35g
  • Saturated Fat 12g
  • Protein 35g
  • Carbohydrate 78g
  • Sugar 8g
  • Sodium 1275mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Fresh saffron tastes completely different. I bought saffron in Hobart that had been grown in Tasmania and it made this dish so much better.

If you want a stronger colour to the dish, soak the saffron in some warm water for a couple of hours before use.

Medium prawns are sweeter and the right size for this dish.

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Posted by Rosa20Report
my whole family loved this risotto will be making this again
Posted by Huda Abu HamdiaReport
this looks sooooooooooooo yummy.. definitely I should try it some day ..
thanks dear for sharing..