Baked Prawn Risotto

    40 min

    A stress free risotto, made easy !!


    1 person made this

    Serves: 4 

    • Low-Fat Cooking Spray
    • 1 Onion, Chopped Finely
    • 2 Garlic Cloves, Chopped
    • 200g ( 7 oz ) Dried Arborio Risotto Rice
    • 75ml ( 3 fl oz ) Dry Martini
    • 50ml ( 2 fl oz ) Pernod
    • 600ml ( 1 pint ) Hot Fish Stock
    • 200g ( 7 oz ) Peeled Raw King Prawns
    • 100g ( 3 1/2 oz ) Peeled and Cooked Prawns
    • 1/2 x 290 g Jar Marinated Artichoke Antipasti, Drained and Quartered
    • Zest of a Lemon
    • 2 Tablespoons Finely Chopped Fresh Curly Parsley
    • Salt and Freshly Ground Black Pepper

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat the oven to Gas Mark 4/ 180c/ fan oven 160c. Heat a non stick frying pan and spray with the cooking spray. Cook the onion for 3-4 minutes until softened but not coloured. Add the garlic and cook for 1 minute. Stir in the rice, then pour in the Martini and Pernod and allow it to bubble for 30-60 seconds. Transfer the mixture to a roasting pan and pour in the fish stock.
    2. Bake in the oven for 20-25 minutes until nearly tender and the juices have been absorbed. Remove from the oven and stir in the king prawns and cooked prawns, artichoke hearts, lemon zest and season.
    3. Cook in the oven for a further 5 minutes until the prawns are cooked. Check the seasoning, stir though the parsely and serve immediately.

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