Tomato, Saffron and Basil Risotto with Prawns
Tomato, Saffron and Basil Risotto with Prawns—a dish that brings a little summer sunshine to your plate, even as autumn starts knocking at the door. While the weather might be shifting, the garden is still bursting with fresh, vibrant ingredients, especially basil. After being away for two weeks, we came back to find our basil plants absolutely massive—so expect a few basil-packed recipes to keep those summer vibes going just a little longer!
This golden yellow risotto is the ultimate comfort dish, silky smooth and full of sun-drenched tomato flavour, aromatic saffron, and pops of fresh basil. The juicy prawns add an extra bite, making it a luxurious yet easy meal that feels both light and indulgent. And if you’d rather keep it vegetarian? Simply leave out the prawns, and it’s just as delicious.
The key to a perfect risotto? Piping hot stock! Slowly ladling in the stock while stirring creates that creamy, rich texture without needing loads of butter or cream. The saffron adds a delicate warmth and that gorgeous golden hue, making this dish as beautiful as it is delicious. Serve it up with a crisp glass of white wine, and you’ve got the perfect late-summer (or early autumn) meal.
Why You’ll Love This Recipe
✔️ Silky & Creamy – A rich, velvety risotto without the need for heavy cream.
✔️ Bursting with Flavour – Sweet tomatoes, fragrant saffron, and fresh basil.
✔️ Customisable – Add prawns for extra indulgence or keep it vegetarian.
✔️ Great for Any Season – A comforting dish with the freshness of summer.
✔️ Simple but Impressive – Perfect for a cosy dinner or entertaining guests.
So, let’s get cooking! Here’s how to make Tomato, Saffron and Basil Risotto with Prawns—your new favourite risotto recipe. Check out some of my other risotto recipes, for example this summery Asparagus, Courgette & Pea Risotto. or Swiss Chard & Asparagus Risotto. More inspiration HERE.
Tomato, Saffron and Basil Risotto & Prawns
(2 votes, average: 5.00 out of 5)
Loading...Savour the taste of summer with Tomato Saffron and Basil Risotto with Prawns, a delicious, light meal that is easy to prepare.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, thinly sliced
- 1 celery stalk, finely chopped
- 200 g risotto rice
- Splash of white wine or dry sherry, optional
- ± 1 liter chicken or vegetable stock, piping hot
- ± 10 - 15 saffron strands, optional
- 500 g good quality fresh tomatoes, quartered
- Big handful basil, roughly torn
- ± 50 g parmesan cheese, finely grated
- 200 g prawns, deveined and without shell (optional)
Instructions
Heat the stock in a pan so it's ready to use when needed, the secret to good risotto is hot stock! Also add the saffron strands to the stock if using.
Heat the olive oil in a large sauce pan and add the onion, celery and a pinch of salt.
Sauté on medium heat until softened, ± 3 minutes, then add the garlic. Sauté for another 2 minutes.
Add the risotto rice and stir to coat it all in the oil. Let it sauté fir 1-2 minutes.
Deglaze the pan with the wine and scrape all the goodness from the bottom of the pan. Let it simmer for 1-2 minutes to let the alcohol evaporate.
Add the chopped tomatoes and coat the rice grains with the tomato juices, 1-2 minutes
Add a ladle of hot stock to the rice and stir, let it bubble away on medium heat until all the liquid has been absorbed.
Repeat until all the stock has been absorbed and the rice is cooked through, this will take about 25-30 minutes.
The rice is ready when the rice grains have doubled in size, the sauce has a nice shiny glaze to it and the rice is cooked through but doesn't have a hard core anymore.
Just before serving add torn basil leaves and mix well until the leaves have wilted.
Add the parmesan cheese and stir until it's all melted through. Taste and season with pepper and salt and bring to a light simmer.
Add the raw prawns to the risotto and let them slowly cook through until just done, ± 2-3 minutes.
Serve straight away with a drizzle of olive oil and some extra fresh basil leaves.
Serve with a fresh salad on the side (for example with this Lemon Vodka Vinaigrette salad)
