• This recipe is a tantalising symphony of taste and texture, combining the creaminess of arborio rice with the vibrant, spicy notes of red chilli, all crowned with plump, perfectly cooked prawns. Whether you’re preparing it for a special evening or a weekend treat, this dish promises to elevate your dining experience.

    Make this prawn and chilli risotto:

    Prawn and chilli risotto

    Serves: 4
    Cooking Time: 40 mins


    • 40ml butter
    • 20ml (4 tsp) olive oil
    • 1 onion, finely chopped
    • 1 garlic clove, finely chopped
    • 200g arborio rice
    • 1,2 litres good quality fish stock, hot
    • 500g prawns, cleaned and shelled
    • 2 green chillies, seeded and finely chopped
    • salt and freshly ground black pepper, to taste
    • 250ml (1 cup) fresh cream
    • fresh flat-leaf parsley, finely chopped, to garnish



    Heat the butter and olive oil in a large frying pan and sauté the onion and garlic for 2 minutes.


    Add the rice and stir to combine with the onion and garlic mixture. Slowly add the fish stock one ladleful at a time, making sure that the liquid has been absorbed before adding the next ladleful of stock. Stir until all the stock has been used and the rice is al dente.


    Stir through the prawns and chillies and cook until the prawns are heated through, about 10 minutes. Season.


    Add the cream and heat through. Sprinkle with the parsley and serve hot.

    TO DRINK: Boschendal Blanc de Noir is just dry enough to offset the spice.

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    Prawn, rosemary and corn risotto