Paella risotto

Paella risotto

Preparation time: 20 mins
Cooking time: 30 mins


  • 200 ml white wine
  • Black pepper
  • 1 teaspoon Paprika
  • 2 tablespoons olive oil
  • 500g frozen and deveined/shelled prawns
  • 2 teaspoons Spanish spices
  • 2 garlic cloves, crushed
  • 2 cups arborio rice
  • 125 g butter
  • 1 chopped onion
  • Shredded fresh basil
  • 1 tin smoked oysters
  • About 2 litres chicken/vegetable stock
  • Grated parmesan cheese to taste


Heat olive oil in a saucepan and sauté onion and garlic until translucent.

Throughout recipe, risotto must be stirred

Add rice and "fry" for 2 minutes.

Ladle stock and wine until risotto is covered.  Allow rice to absorb liquid.  

Add more liquid as rice absorbs liquid.

Add prawns and oysters after 15 minutes and stir until rice is cooked to your taste.  Do not overcook the rice as it will become mushy.

Add herbs and spices...  and butter and Parmesan cheese.

Serve with a light salad.


Read more on: starch  |  slow cook


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