Prawn Savoury is a delicious risotto made with Arborio rice, prawns, onions, tomatoes, bell pepper and turmeric. Just serve with salad for a delicious midweek meal the whole family will love.
This is another recipe from my old St Michael 1000 Recipe Cookbook (well it’s not so much a book now, but rather a mass of falling apart sections).
I have adapted this recipe slightly and adjusted the quantities to serve 4.
Don’t worry if your rice sticks to the pan towards the end of the cooking time as my husband enjoys these crispy bits immensely!
When my son was much younger we had this dish all the time as he loved prawns. One fateful day though he ate one with a shell on it and prawns were sent to Coventry.
Undeterred, and having missed what was once one of our favourite dishes, I cooked it again the other night.
Everyone enjoyed the meal but I have to admit there was a pile of lonesome prawns left on my son’s plate. Maybe I’ll try one of the variations next time as this dish is delicious and healthy.
How to make Prawn Savoury
The onions, tomatoes and turmeric are cooked gently for 10 minutes.
Then the rice is added.
Plus stock and pepper. Everything is brought to a boil and then simmered under a lid for 20 minutes.
The prawns are stirred in and cooked for another 5 minutes.
Finally, the chopped green bell pepper is sprinkled on.
More Prawn Dishes
- Simple Prawn, Mushroom and Spinach Curry
- Quick & Spicy Prawn Curry
- Prawn & Egg Salad
- Chilli Prawn and Pasta Salad
- Egg & Prawn Open Sandwich with Lemon Mayonnaise
- Har Gow (Chinese Prawn Dumplings)
- Spicy Prawn & Chorizo Rice
Do leave a comment and rating below when you’ve made this recipe as I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
- 2 tbsp Light Olive Oil
- 2 Medium onions peeled and finely chopped
- 5 – 6 Tomatoes sun ripened on the vine, quartered
- ¾ tsp Turmeric
- 400 g Arborio rice
- 675 ml / 1pt 2 floz Chicken Stock
- Freshly ground black pepper
- 300 g / 12 oz Peeled prawns
- 1 Large green or red pepper (bell pepper) cored, seeded and finely chopped
- Heat the oil in a pan, add the onion, tomatoes and turmeric and fry over gentle heat for 10 minutes until soft.
- Add the rice and stock, stir once and bring to the boil.
- Add plenty of ground black pepper.
- Lower the heat, cover with a tight fitting lid and cook gently for 20 minutes until the rice is ‘al dente’.
- Stir in the prawns, taste and adjust seasoning and cook for a further 5 minutes.
- Finally sprinkle on the chopped green or red bell pepper.
- Serve with a mixed salad.
Substitute 6 chopped frankfurters for the prawns, or 300g / 11oz canned tuna, flaked.