Recipe

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

Jun 15, 2016 5:27am
ByJennene Plummer
  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
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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.

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