Oven-baked prawn risotto
9
Points®
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
1 small, trimmed, thinly sliced
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Ground chilli
½ tsp, (flakes)
Arborio rice
1 cup(s), (200g)
Chicken stock
1½ cup(s), (375ml)
Canned diced tomatoes
400 g
Raw peeled prawns
400 g, 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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.