Oven-Baked Prawn Risotto
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Ingredients
- 1 tbsp Olive Oil
- 1 Onion (finely chopped)
- 3 Garlic Cloves (finely chopped)
- 1 tsp Dried Thyme
- 250 g Risotto Rice
- 100 ml White Wine
- 600 ml Chicken Stock
- 200 g Cooked King Prawns
- 150 g Frozen Peas
- 75 g Parmesan (grated)
- 1 Lemon (Juice Only)
- 1 tbsp Parsley (chopped finely)
- 1 tbsp Mint (chopped finely)
Method
- Preheat the oven to 180 Β°c (160 Β°fan/ 350 Β°F/ Gas 4).
- Heat the oil in an oven proof pan with lid and gently fry the onion, garlic and thyme for a few minutes until soft.
- Stir in the risotto rice and coat in the onion mixture. Add the white wine and allow it to reduce by half.
- Pour in the stock, give it a stir and place the lid on the pan. Cook in the oven for 20 minutes.
- Add the prawns, peas and parmesan and return to the oven for 5 more minutes. If the risotto is looking a little dry add more stock at this point too.
- Test to see if the rice is cooked (it should be al dente) then season and stir in the lemon juice and fresh herbs before serving.