@sobekwatwins

Creamy, oozy prawn risotto with fresh tomatoes, lemon and a touch of chilli. Jamie Oliver’s and @checkers_sa make Dinner Done Better simple, comforting and full of flavour tonight 🍤. Get everything you need in-store or shop online @checkers_sixty60 🛒. INGREDIENTS • 1L vegetable stock • 400g ripe tomatoes • 1 bunch of fresh basil (30g) • 2 onions • 2 sticks of celery • 240g raw peeled prawns • Olive oil • 2 lemons • Extra virgin olive oil • 1–2 fresh chillies • 300g Arborio risotto rice • 100ml white wine (optional) • 120g mixed salad leaves METHOD 1. Bring the vegetable stock to a simmer. Score, blanch, peel and roughly chop the tomatoes. Pick the basil leaves and add the stalks to the stock. 2. Finely chop the onions and celery. Sauté in olive oil with a splash of water for about 10 minutes, until softened but not coloured. 3. Make a lemon dressing by mixing the juice of 1 lemon with twice as much extra virgin olive oil, salt and pepper. Halve, deseed and finely chop the chillies. 4. Stir the risotto rice into the vegetables for 1 minute. Add the white wine, if using, and cook until absorbed. Add the tomatoes and a ladleful of hot stock. 5. Continue adding stock one ladle at a time, stirring constantly until absorbed before adding more. Once two-thirds of the stock has been added, stir in the prawns and continue cooking until the rice is tender and creamy. 6. Remove from the heat, season with salt, pepper and lemon juice, then cover and rest for 2 minutes. 7. Toss the salad leaves in the lemon dressing. Tear in the basil leaves, divide the risotto between plates, scatter with chilli and serve with the salad and remaining lemon wedges 🍋