Risotto with prawns marinated with extra virgin olive oil and spiced masala tea


600g Raw shell on jumbo king prawns

225g raw peeled jumbo king prawns

500g rice(for risotto)

250g White wine 

1 chopped onion

50g butter

10 cherry tomatoes

Extra virgin Olive Oil Agria Gea

For the marinade:

4 Spiced masala tea bags 

900ml hot water

10gr rosemary

15gr curly leaf parsley

20 basil leaves

10gr garlic powder

1 lime zest

1 lemon zest

1 orange zest

250 ml Agria Gea

11gr fine salt 

Ground black pepper


Add the tea bags into warm water, and keep them for a couple of minutes until the tea is ready.

In one big bowl mix together the prawns, the masala tea and all the ingredients for the marinade.

Keep the marinade from 30 minutes to 2-3 hours. (The more you keep the prawns inside, you will have a stronger flavor)
Heat the extra virgin olive oil in a large,  non-stick, saucepan over a medium heat.

Add the chopped onion and cook for 2-3 minutes, stirring occasionally until they soften and start coloring.

Add the risotto rice to the pan and stir well for 30-40 seconds until the oil has coated the grains of rice.

Pour in the wine and allow to bubble for 40 seconds.

Then add slowly the marinade and keep stirring.

Reduce the heat and simmer, uncovered, for 12 minutes, stirring frequently until the rice is almost tender and the risotto is creamy in appearance.

At last 5 minutes, add the prawns and mix them gently. Then remove the pan from the heat and add the butter.

Season with black pepper and cover the pan with a towel and set aside for 5 minutes before serving.

When it’s time to serve, chop in half the cherry tomatoes and plate on.