Slow Cooker Prawn Risotto garnished with fresh Basil


  • 300g Arborio risotto rice
  • 2 tbsp Tomato puree
  • 710ml chicken stock
  • 3 garlic cloves, crushed
  • 1 tbsp Paprika
  • 45g Grated Parmigiano Reggiano (Parmesan)
  • 3 packs (510g) raw king prawns


  1. Add the Arborio rice, tomato paste, chicken stock, garlic and paprika to the slow cooker. Stir to incorporate all ingredients
  2. Place the lid on the slow cooker and cook on high for 1 to 1-1/2 hours, until rice is tender and most of the liquid has been absorbed.
  3. Add the prawns. Cook on low for another 30 minutes to 1 hour, until the prawns are cooked through.
  4. Add in Parmesan cheese and stir well before serving

Nutritional Information

Nutritional Information and Allergen Information For Slow Cooker Prawn Risotto

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