Name: Italian oven-baked prawn and leek risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 20 gram butter; 2 tablespoon olive oil; 750 gram prawns, peeled; 2 clove garlic, crushed; 2 leeks, trimmed, sliced; 2 cup arborio rice; 4 cup chicken stock; 1 cup water; 1 cup finely grated parmesan; finely grated zest of 1 lemon, plus 2 tablespoons juice; 2 tablespoon dill, finely chopped; radicchio salad to serve

Italian oven-baked prawn and leek risotto

This oven-baked recipe for risotto creates a tender, creamy risotto without all the stirring. Featuring prawn, leek, parmesan and dill, this makes a great no-fuss winter meal

Serves 4

Prep

10M

Cook

30M

Total

40M

Ingredients

20 gram butter

2 tablespoon olive oil

750 gram prawns, peeled

2 clove garlic, crushed

2 leeks, trimmed, sliced

2 cup arborio rice

4 cup chicken stock

1 cup water

1 cup finely grated parmesan

finely grated zest of 1 lemon, plus 2 tablespoons juice

2 tablespoon dill, finely chopped

radicchio salad to serve

Method

1.Preheat oven to 200°C.

2.In a large, deep flame-proof baking dish, heat butter and oil on high. Sauté prawns and garlic for 2-3 minutes until prawns change colour. Transfer to a plate.

3.Add leeks to same pan and cook for 5-6 minutes until tender. Add rice and cook for 1 minute, stirring to coat with oil.

4.Pour stock and water over rice, then bring to the boil. Cover and bake in oven for 20 minutes until tender.

5.Stir prawns, parmesan, lemon zest and juice, and dill through rice. Serve with radicchio salad (see tip).