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Prawn Savoury in a frying pan.
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4.67 from 3 votes

Prawn Savoury

A tasty sticky rice dish packed with prawns, tomatoes and onions.
Course Main
Cuisine Italian
Keyword Arborio rice, prawn, risotto
Prep Time 6 minutes
Cook Time 37 minutes
Servings 4
Author Camilla Hawkins


  • 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 2floz 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 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.
  • Sprinkle with the pepper.
  • Serve with a mixed salad.


Substitute 6 chopped frankfurters for the prawns, or 300g / 11oz canned tuna, flaked.