Photo of Oven-baked prawn risotto by WW

Oven-baked prawn risotto

8
8
8
SmartPoints® value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
Enjoy a traditional Italian rice dish cooked in an untraditional way so the cook has time to relax.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Fennel bulb(s)

1 small, trimmed, thinly sliced

Garlic

2 clove(s), crushed

Fresh lemon rind

1 tsp, finely grated

Ground chilli

½ tsp, (flakes)

Rice, arborio, dry

1 cup(s), (200g)

Chicken stock

1½ cup(s), (375ml)

Canned diced tomatoes

400 g

Prawns

400 g, peeled, tails intact

Rocket

50 g, shredded

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Heat the oil in a large flameproof casserole dish over medium heat. Add the onion and fennel and cook, stirring, for 3–5 minutes or until softened. Add the garlic, rind and chilli and cook, stirring, for 30 seconds. Add the rice and stir to combine.
  2. Add stock and tomatoes and bring to the boil, stirring occasionally. Cover and bake in oven for 20–25 minutes or until rice is just tender. Add the prawns and stir to combine. Return risotto to the oven and cook for 5–7 minutes or until prawns are just cooked through.
  3. Stir in the rocket and parmesan. Season with salt and freshly ground black pepper. Serve.