Prawn and summer vegetable risotto with pesto crostini

Healthy and fresh risotto, perfect for spring or summer.

Recipe for 4 people.



  • 400g peeled prawns, if frozen make sure fully defrosted
  • 300g risotto rice (Arborio)
  • 1 ½ litres of fish stock
  • 50g butter
  • 1 onion
  • 1 aubergine
  • 1 courgette
  • ½ red pepper
  • 1 teaspoon of mixed herbs
  • ½ jar of sun dried tomatoes
  • 1 small glass of white wine
  • Parmesan Cheese to taste

Pesto Crostini

½ jar of sundried tomato pesto

2 Huffers (



  1. Preheat the oven to 180 °C
  2. Dice the aubergine, courgette and pepper and place on a baking sheet with a drizzle of oil and the mixed herbs. Place in the oven for 15 mins until roasted.
  3. Chop up the sun dried tomatoes and put to the side for later.
  4. Next we need to prepare the risotto. Start by finely chopping the onion and placing in a large frying pan along with the butter. Cook for 5 mins or until they have softened but not turned golden.
  5. Tip the risotto rice into the frying pan and fully coat the rice with the butter and onions. Keep cooking until the rice starts to look transparent.
  6. Pour in the wine and cook until it has fully evaporated.
  7. Next add the fish stock into the frying pan one ladle full at a time and let the rice fully absorb the stock before adding the next (yes, it takes ages but it really is worth it in the end)
  8. Once half the stock has been used, place the prawns into the risotto and continue to ladle the rest of the stock into the risotto.
  9. Once all of the stock has been absorbed into the rice and it has just started to turn sticky, take off of the heat and add the roasted aubergine, courgette and pepper along with the sundried tomatoes.
  10. Add some grated Parmesan cheese to taste.


Pesto Crostini

  1. Thinly cut the Huffers lengthways and place in the toaster.
  2. Spoon on a thin layer of the pesto


Top Tip:

Being Dutch hubby likes to eat as much food as he possibly can on a piece of bread, so the crostinis also got a good dollop of risotto placed on top of them and I have to say it was actually delicious way to enjoy the meal.


About the Chef

Natalie Weterings says “It’s my mission to get as much veg into my toddler as I possibly can and frozen spinach is my favourite secret weapon!”

Rating: 4.0/5. From 1 vote.
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