The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
King Prawn Tomato Risotto with Rocket & Toasted Pine Nuts
Add speed and ease to your weeknight cooking with this irresistible risotto. Our NEW quick-cook risotto-style rice simmers with juicy seasonal tomatoes and tangy sundried tomato paste for extra flavour. Stir through responsibly-sourced king prawns until juicy and perfectly cooked. Finish with peppery rocket and zingy balsamic vinegar to balance out all the flavours.
Ready in 20
High protein
10 plants
Low sat fat
Serving size
Ingredients
- 0g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 20g rocket
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 110g baby tomatoes
- 200g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 pepper
- 3 garlic clove
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 shallot
- 10g pine nuts
Nutritional Information
Calories: 572
Protein: 30g
Carbs: 64g
Fat: 23g
Ingredients
- 0g tomato & herb sauce (tomato, cooked onion, water, tomato puree, carrots, caramelised onion, olive oil, basil, cornflour, garlic, date syrup, salt, garlic powder, acidity regulator: lactic acid.)
- 100g king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 pepper (use half)
- 3 garlic clove
- 20g rocket (use half)
- 1 shallot (use half)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 110g baby tomatoes (use half)
- 10g pine nuts (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 580
Protein: 30g
Carbs: 65g
Fat: 23g
King Prawn Tomato Risotto with Rocket & Toasted Pine Nuts
Add speed and ease to your weeknight cooking with this irresistible risotto. Our NEW quick-cook risotto-style rice simmers with juicy seasonal tomatoes and tangy sundried tomato paste for extra flavour. Stir through responsibly-sourced king prawns until juicy and perfectly cooked. Finish with peppery rocket and zingy balsamic vinegar to balance out all the flavours.
Cook time:
20 mins
Cuisine:
Italian
Food group:
Shellfish
Allergens: Sulphites, Eggs, Milk, Crustaceans
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, measuring jug & a grater
Toast & prep
- Heat the large frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside
- Dissolve the stock and sundried tomato paste in the jug with 100ml hot water (50ml for 1 person)
- Finely slice the shallot. Finely chop or crush the garlic. Dice the pepper into 2cm chunks. Halve the tomatoes. Drain the prawns
Build the dish
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the shallot and pepper and cook for 3-4 mins, until softened. Season with salt and pepper. Add the garlic and tomatoes cook for another 2 mins
- Add the stock mixture, the half pack of the tomato herb sauce and the prawns. Bring to the boil and simmer for 7 mins, stirring frequently, until the sauce has thickened slightly and the prawns are pink and cooked through
Add the rice
- Meanwhile, finely grate the cheese. In the medium bowl, combine the balsamic vinegar with 2 tsp olive oil and a pinch of salt and pepper. Set aside
- Add the rice to the tomato sauce, breaking it up with a wooden spoon. Simmer for 2-3 mins, until piping hot
- Stir through the cheese until melted, then remove from the heat. Season to taste with salt and pepper
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Add the rocket to the balsamic dressing bowl and toss to coat
- Share the risotto between bowls. Garnish with the dressed rocket and toasted pine nuts
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