Calamansi Risotto with Prawns

Makes 2 servings


2 cups chicken broth + 1 cup water
3 tbsp Sun Tropics® Pure Calamansi
2 tbsp butter + 1 tbsp to finish dish
1 small yellow onion
1 cup Arborio (Risotto) rice
1 tsp salt
Pinch of black pepper
6 threads of saffron (optional)
4 large prawns (pan-fried, sautéed or steamed)


  1. In a medium saucepan, bring broth and water to a simmer (add saffron at this point, if desired).  Place on lid and turn down heat to low to keep the liquid hot.
  2. In another medium saucepan, melt butter and add onions and sauté until translucent over medium low heat.
  3. Add rice (unwashed) and stir to coat with the butter.
  4. Add ½ cup of simmering broth and stir until almost completely absorbed, about 3 minutes.  Keep adding broth ½ cup at a time whenever liquid is absorbed by rice and stir constantly (leisurely).
  5. After about 20 minutes, when rice is tender but still firm to the bite and the mixture is creamy, remove from heat.
  6. Stir in 1 tbsp butter and Pure Calamansi.  Season well with salt and black pepper.
  7. Prawns can be chopped and added to the rice or place on top of risotto when serving.

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