Welcome to my page! I'm Hannah, a former chef turned recipe writer. Here, it's all about great food that leaves you feeling satisfied. From hearty one-pot dinners to fresh breakfast ideas and delicious sweets, I've got a mix of recipes to satisfy your cravings.
Join me on this little journey where I'll share my favourite recipes and recent food discoveries. You can also find me on Instagram and TikTok for recipe videos and a glimpse into my food-filled world.
Prawn and Roasted Tomato Risotto
The first recipe I wanted to share on here is one of my favourites. My Prawn and Roasted Tomato Risotto. As the Summer speedily draws to a close I wanted to make the most of the last of the seasons tomatoes, to indulge in this comforting recipe as the nights are getting cooler.
Ingredients
For the risotto
400g shell on raw tiger prawns
200g arborio rice
2 shallots
2 clove of garlic
2 tbsp tomato puree
2 sticks of celery, roughly chopped
150ml white wine
250g cherry tomatoes
50g butter
50g parmesan, finely grated
olive oil for cooking
For the dressing
Small bunch of parsley
1 lemon, zest
75ml extra virgin olive oil
Method
Start with the prawn stock. Peel the prawns and pop them in the fridge. Add the shells and heads to a large saucepan with 2 tbsp of olive oil, cook on a medium heat until coloured. Add the celery and cook for a further 5 minutes until coloured. Next add in the tomato purée and cook for a further minute. Add 1 litre of cold water and bring to a simmer. Skim the top and allow to simmer on a low-medium heat for at least 1 hour.
Preheat the oven to 180 degrees. Add the tomatoes to a roasting tray, drizzle with a small amount of olive oil and place in the oven for 30 minutes or until well roasted. Give them a shake half way through cooking.
Finely dice the shallots and garlic. In a medium sized pan sweat off the shallot with the butter and olive oil until translucent, then add in the garlic and cook for a further 3-4 mins.
Add in the rice and wine and cook, stirring until the wine is absorbed. Next add the roasted tomatoes to the pan and mix in.
Strain the prawn stock and add to the rice a large ladle at a time, stirring over a medium heat until the stock is absorbed then repeat until the rice is al dente. Save back a ladle of stock or two for adjusting the risotto at the end.
Roughly chop the raw peeled prawns and add to the pan. Cook on a gentle heat for 5 more minutes until the prawns are cooked through. Finish by stirring through the butter and parmesan. Zest the lemon and set aside for the dressing and add a squeeze of the juice to the risotto. Adjust with the saved stock if needed.
Make the dressing by finely chopping the parsley leaves and combining with the extra virgin olive oil, zest of the lemon and a good pinch of salt.
Serve up the risotto with a generous drizzle of the dressing.