Risotto Saganaki with Rocket and Cucumber Salad

Prawns and tomatoes paired with feta cheese makes Ed Baines' risotto both light and rewarding
By Ed Baines
Risotto Saganaki with Rocket and Cucumber Salad
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: medium


  • 1.2 litres vegetable stock
  • 4 tbsp olive oil
  • 60 g small peeled cooked prawns
  • 1 red chilli, seeds removed and finely chopped
  • 1x250 g can tomatoes, drained
  • good pinch dried oregano
  • 100 g butter
  • 1 onion, finely chopped
  • 4 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, finely chopped
  • 250 g arborio risotto rice
  • 1/2 bottle good white wine
  • 100 g feta cheese

For the salad

  • 85 g rocket
  • 1 cucumber, chopped
  • 4 tbsp olive oil
  • 1 lemon, juice only


1. Heat the vegetable stock in a large pan and bring to the boil.

2. While the stock is heating, heat 3 tablespoons olive oil in a frying pan and gently cook the prawns and chilli until golden. Remove from the heat.

3. Put the tomatoes, oregano and the remaining olive oil in a food processor or blender and process to a purée and set aside.

4. Melt the butter in a large flame-proof casserole dish and gently cook the onion, celery, carrots and garlic for 10 minutes until softened but not coloured.

5. Add the rice and stir for 3 minutes. Pour in the white wine and cook, stirring from time to time, until the rice mixture becomes firm.

6. Slowly start to add the simmering vegetable stock to the rice, 150ml at a time every 2-3 minutes, stirring occasionally.

7. When all the stock has been added, gently stir in the puréed tomatoes, and then crumble in the feta cheese. Add the parsley followed by the prawns. Season to taste with salt and pepper.

8. For the salad: toss the rocket and cucumber with the oil, lemon juice and salt and pepper.

9. Serve the risotto with the salad.

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