Baked Risotto with Prawns recipe

I simply love this recipe for Baked Risotto with prawns, zucchini, tomatoes and parmesan cheese.

Ingredients
2 Tbs extra virgin olive oil
1 Tbs Butter
1 onion – finely chopped
3 Spring Onions – sliced on the diagonal
2 Garlic cloves – crushed or finely grated
1/2 Red Pepper – chopped
1 t sea salt flakes
1 cup Arborio rice
100ml White Wine or Verjuice – I used verjuice
2-3 cups boiling hot chicken stock or water
I added one of those magical Knorr Seasons cubes to my chicken stock
Few dried Porcini Mushrooms – cut up and soaked in the hot stock
Pinch of Saffron threads
12 Prawns – cooked with the tail left on
A sprinkle of dried chilli flakes if you want
Handful baby or cherry tomatoes – halved
3 small zucchini – sliced – or a handful of frozen peas added with the prawns later
1/2 Lemon – juice and finely grated zest
Handful of freshly grated Parmesan
Freshly cracked Black Peppercorns
1 T finely chopped Flat Leaf Parsley
1 Tbs Finely chopped Fresh Coriander leaves
shavings of Parmesan, for serving (optional)

I know the ingredients list looks long. The easiest way to deal with this is to get everything ready beforehand so that your task is simplified.

How to
Preheat the oven to 400 F/200 C. Heat a large ovenproof saucepan or frying pan (with a lid) over a medium heat.

Add the olive oil, onion and red pepper and stir for 5 minutes, or until the onion is soft and translucent.

Add the garlic and the chilli flakes if using and saute a minute longer

Add the rice to the dish together with the butter and stir for a minute or two until all the rice is well coated with the buttery oil.

Add the wine or verjuice to the sizzling hot pan and allow to cook almost away

Add 3/4 of the stock or water and the chopped tomatoes and bring to simmering point.

Stir in the zucchini, lemon juice & lemon peel and sprinkle with 1/2 of the Parmesan

Season with the salt and black pepper & stir all gently together

Cover the dish tightly and bake the risotto for 30 minutes, or until the rice is cooked.

Add the rest of the hot stock (I heated mine up in the micro), the remainder of the parmesan, sprinkle with most of the parsley and coriander mix and stir in gently

Place the prawns on top of the rice, replace the lid and place back in the oven for another 10 minutes

Remove from oven, scatter over the remainder of the parsley & coriander and serve directly from the hot pan with the remaining 1/2 lemon squeezed over just before serving

I cut an avocado pear into little cubes and served it with our risotto.

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Recipe ID 11345

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