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Oven baked prawn risotto

Recipe from: May 2012

Ingredients 13
Servings 6
Time 00:20


  • 1
    large onion – finely chopped
  • 1
    of each red, green and yellow peppers – chopped in small cubes (optional)
  • 2
    vegetable oil
  • 1
    tsp smoked paprika – optional
  • Thyme
  • 2
    Arborio or normal rice
  • 125
    white wine
  • 5
    chicken or vegetable stock
  • Salt and pepper
  • Zest and juice of 1 lemon
  • 125
  • 125
    freshly grated Parmesan Cheese
  • 24
    prawns – veined and cleaned (optional)


Preheat oven to 180°C

Heat the oil in a oven-proof pot and saute the onions and thyme and if you are using it, also the peppers and paprika.

Saute until the onion is soft and creamy and then add the rice.
Stir and make sure that every rice kernel is covered with oil. Add the wine and allow to cook away completely. Add the stock, cover the pot and place in  the oven for about 30-35 minutes.
After 30 minutes, remove pot from the oven and test to see if all liquid has evaporated. If the risotto is too dry, add a little stock.

If using the prawns, add them all to your oven-proof pot, put the lid back on and place back in the oven for 5 minutes to cook the prawns.
Remove the risotto from the oven and add the cream and grated Parmesan and serve immediately.

As you may have noticed, you can choose to make a plain creamy risotto or add the peppers and the paprika for a spicy twist.

Reprinted with permission of My Easy Cooking. To see more recipes, click here.


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