Recipe

Italian oven-baked prawn and leek risotto

This oven-baked recipe for risotto creates a tender, creamy risotto without all the stirring. Featuring prawn, leek, parmesan and dill, this makes a great no-fuss winter meal

Jul 04, 2016 1:29am
By Jennene Plummer
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Read this next

Ingredients

  • 20 gram butter
  • 2 tablespoon olive oil
  • 750 gram prawns, peeled
  • 2 clove garlic, crushed
  • 2 leeks, trimmed, sliced
  • 2 cup arborio rice
  • 4 cup chicken stock
  • 1 cup water
  • 1 cup finely grated parmesan
  • finely grated zest of 1 lemon, plus 2 tablespoons juice
  • 2 tablespoon dill, finely chopped
  • radicchio salad to serve

Method

  • 1
    Preheat oven to 200°C.
  • 2
    In a large, deep flame-proof baking dish, heat butter and oil on high. Sauté prawns and garlic for 2-3 minutes until prawns change colour. Transfer to a plate.
  • 3
    Add leeks to same pan and cook for 5-6 minutes until tender. Add rice and cook for 1 minute, stirring to coat with oil.
  • 4
    Pour stock and water over rice, then bring to the boil. Cover and bake in oven for 20 minutes until tender.
  • 5
    Stir prawns, parmesan, lemon zest and juice, and dill through rice. Serve with radicchio salad (see tip).

Notes

  • Radicchio is a purple, bitter-leaf lettuce that is delicious with apple, walnuts and vinaigrette.

The Latest from Food To Love