This luxurious, creamy tomato risotto is a perfect dish to impress your loved one. The tangy richness of the tomato pairs beautifully with the delicate, garlicky prawns, creating an elegant and indulgent meal for two. Add a glass of wine and candlelight, and you’ve got romance on a plate.
Ingredients (Serves 2)
For the risotto:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 can (400g) chopped tomatoes
- 3 cups chicken or vegetable stock, kept warm
- 1/4 cup Parmesan cheese, grated
- 2 tbsp heavy cream (optional)
- Fresh basil leaves, for garnish
For the garlic prawns:
- 200g king prawns, peeled and deveined
- 2 tbsp butter
- 2 garlic cloves, finely chopped
- 1/2 tsp chili flakes (optional)
- Lemon juice, to taste
Method
Step 1 Make the risotto:
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- Heat olive oil in a large pan over medium heat. Sauté the onion until soft, then add the garlic and cook for 1 more minute.
- Add the Arborio rice and stir to coat in the oil. Pour in the white wine and simmer until absorbed.
- Stir in the chopped tomatoes. Begin adding the warm stock one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next. This should take about 20-25 minutes.
- When the rice is tender and creamy, stir in the Parmesan cheese and heavy cream if desired. Season with salt and pepper.
Step 2 Prepare the garlic prawns:
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- In a separate pan, melt butter over medium heat. Add the garlic and cook until fragrant.
- Toss in the prawns and cook for 2-3 minutes on each side until pink and cooked through. Sprinkle with chili flakes (if using) and finish with a squeeze of lemon juice.
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Step 3 Plate and garnish:
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- Spoon the creamy tomato risotto onto plates and top with garlic prawns. Garnish with fresh basil leaves and a sprinkle of Parmesan.
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Serving suggestion: Pair with a crisp white wine or rosé, and finish the meal with a chocolate dessert to make your Valentine’s Day truly unforgettable. ❤️
