This spiced tomato prawn risotto is Sunday dinner goals

There's nothing we love more than treating ourselves to an indulgent meal at the weekends. We can grow tired of takeaways and quick meals really easily, and so taking the time to make a brand new, scrumptious recipe (when we have the time!) is always so much fun.

If you fancy trying out something new for dinner, or if you're in the mood to make a bit more of an effort this evening, then why not try out this spiced tomato prawn risotto? We guarantee you'll love it!

Check out its super easy recipe below, and enjoy:

You'll need…

300g shrimp

250g cherry tomatoes

3 cloves garlic, granulated

1tsp dried thyme

1 white onion

500ml veggie stock

400g risotto rice

3 ¼tsp smoked paprika

½tsp pepper

1 pinch saffron

1tbsp tomato paste

1 ½tsp salt

3tbsp olive oil

1tbsp cumin

1tbsp butter

Fresh parsley

100g grated parmesan

Turn your oven on to 200C and pour olive oil in a flat baking tray. Put your cherry tomatoes on the tray and season with a pinch of salt and roast for 15-20 minutes.

In a large, deep pot, heat olive oil over medium heat and add in chopped garlic, thyme and onion. Sautée for 6-8 minutes until onion begins to brown slightly.

Pour in risotto rice and toast for a minute or two. Pour in half the veggie stock and season with smoked paprika and saffron and stir in. Simmer until the stock reduces to the same level as the rice and add in the rest.

Toss in your roasted tomatoes and butter and stir them in.

Sprinkle in parmesan, salt, pepper and stir it in. Turn down the heat and allow to simmer.

Meanwhile, heat olive oil in a pan and add in your shrimp. Season with salt, cumin, smoked paprika and pepper and add in the tomato paste. Once cooked through add into the risotto mixture.

Sprinkle with fresh parsley and serve!