Name: Oven baked prawn and pea risotto
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 20 gram butter; 2 tablespoon oil; 1 onion, chopped; 2 cup arborio rice; 4 cup chicken stock; 750 gram prawns, peeled, deveined, tails on; 2 clove garlic, crushed; 1 cup frozen peas, blanched; 1/2 cup finely grated parmesan; 1/3 cup dill, finely chopped; lemon wedges to serve

Oven baked prawn and pea risotto

This classic Italian recipe creates a wonderfully creamy and comforting risotto. Finished with dill, lemon and lashings of parmesan, this risotto recipe is a winner

Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

20 gram butter

2 tablespoon oil

1 onion, chopped

2 cup arborio rice

4 cup chicken stock

750 gram prawns, peeled, deveined, tails on

2 clove garlic, crushed

1 cup frozen peas, blanched

1/2 cup finely grated parmesan

1/3 cup dill, finely chopped

lemon wedges to serve

Method

1.Preheat oven to 200°C.

2.In a deep heat-proof casserole dish, heat butter and 1 tablespoon oil on medium. Cook onion for 4-5 minutes until soft, then stir in rice and cook for a further 1 minute. Add stock and bring to the boil. Bake, covered, for 25-30 minutes until tender.

3.In a frying pan, heat remaining oil on medium. Add prawns and garlic, cooking for 3-4 minutes until prawns change in colour and are cooked through.

4.Stir peas, parmesan, dill and prawns through risotto. Serve with lemon wedges.

Jennene Plummer