Iron Chef Shellie

Quinoa Risotto with Prawns, Basil & Tomatoes

A light, easy risotto made with quinoa. Perfect for the Summer months, extremely tasty and won't leave you feeling heavy or bloated.


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Quinoa Risotto with Prawns, Basil & Tomatoes
October 7, 2013

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Quinoa Risotto with Prawns, Basil & Tomatoes

HELLLOOOOO daylight savings!!

If you know me, you’ll know I absolutely LOVE daylight savings. Sure, it’s great to have daylight to do stuff, leave work and it’s still bright outside; but more importantly, it means I can cook later and photograph my dinner, at dinner time! No longer do I have to jam pack my weekend with all the cooking and photographing, I can spread it out during the week 🙂

I love that Summer is on it’s way, the warm weather, and Summer holidays. This recipe I made last Summer, and it was fabulous. With the weather warming up, this lighter take on the risotto is easy to make, and won’t leave you feeling bloated like a normal risotto would. 
Quinoa Risotto with Prawns, Basil & Tomatoes
Delicious Magazine

250g punnet cherry tomatoes, halved
1/4 cup (60ml) olive oil
1 tsp caster sugar
1 onion, finely chopped
2 garlic cloves, finely chopped
1 long red chilli, finely chopped
1.5 cups (300g) quinoa
1 tbs tomato paste
1/3 cup (625ml) chicken stock
20 cooked, peeled (tails intact) prawns
1/3 cup oregano or basil

1. Preheat oven to 160C. Place tomatoes, cut-side up, on a baking tray and drizzle with 1 tbs oil. Scatter with sugar and salt. Bake for 25 minutes or until softened.

2. Meanwhile, heat remaining 2 tbs oil in a large saucepan over medium-low heat. Cook onion, stirring, for 3-4 minutes until softened. Add garlic and chilli, then cook, stirring for 1-2 minutes until fragrant. Add the quinoa, stirring to coat the grains, then stir in tomato paste and wine. Simmer for 1 minute or until wine has evaporated.

3. Add stock and bring to a simmer. Cook, stirring occasionally, for 20 minutes or until quinoa is tender. Stir in prawns to warm through, then stir in tomatoes and half the basil/oregano. Season, then scatter with remaining oregano and serve.


9 comments on “Quinoa Risotto with Prawns, Basil & Tomatoes
  1. Helen (Grab Your Fork)

    Love quinoa but still haven’t tried making a risotto with it. Will have to give this a go soon!

    October 8, 2013 at 12:13 am
  2. leaf (the indolent cook)

    This sounds delicious. I’ve been cooking often with quinoa this year, but not with this flavour profile. Yum!

    October 8, 2013 at 12:54 am
  3. Tina @ bitemeshowme

    Like helen, Love quinoa but never thought to make a risotto from it! Very interesting..

    October 8, 2013 at 9:52 am
  4. Julie

    always been curious about quinoa risotta 🙂 give it a go soon!

    October 8, 2013 at 5:20 pm
  5. Maureen | Orgasmic Chef

    Brag, brag, brag. What I wouldn’t give to have daylight savings. It’s the biggest drawback to living in Queensland.

    *maybe* I’d feel better with this risotto. 🙂

    October 8, 2013 at 10:51 pm
  6. GourmetGetaways

    Oh this looks so good!
    I have been junking out lately and I really do need to STOP!
    This would be a tsty compromise 🙂

    October 9, 2013 at 3:08 pm
  7. Christina @ The Hungry Australian

    I’m loving the longer days, too. Hooray for warmer weather and for dishes like this!

    October 12, 2013 at 8:46 am
  8. Heidi - Apples Under My Bed

    Oh I hear ya! Yay for more light!!!!! Love quinoa. x

    October 14, 2013 at 12:48 pm
  9. milkteaxx

    i love daylight saving too, longer days make me so much more productive! recently hopped on the quinoa bandwagon so defs trying this out. thanks!

    November 5, 2013 at 12:53 pm

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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