Oven baked prawn risotto

My Easy Cooking
6 servings Prep: 20 mins, Cooking: 40 mins
Rate this recipe
A beautifully colourful and fragrant dish. Perfect for that next dinner party.

By Food24 May 04 2012
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (13)

1 onion — large, finely chopped
1 pepper — mixed, chopped
2 Tbs vegetable oil
1 tsp paprika — smoked
fresh thyme
2 cup rice — arborio
125 ml wine — white
5 cup stock — vegetable or chicken
salt and freshly ground black pepper
lemon — zest and juice
125 ml cream
125 ml parmesan cheese — freshly grated
24 prawns — veined and cleaned
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.