Oven-baked garlic and chilli prawn risotto

Name: Oven-baked garlic and chilli prawn risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 garlic cloves; 2 tbsp olive oil; 1 medium red onion, thinly sliced; 1 1/2 cups arborio rice; 1 litre Massel salt reduced chicken style liquid stock (see notes); 1 long red chilli, thinly sliced; 1/4 cup small fresh basil leaves; 12 medium green king prawns, peeled, deveined, tails intact; 150g cherry tomatoes, halved

4.5

(12)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $5.00 /serving

Author : Liz Macri

shellfish kid friendly family friendly

Oven-baked garlic and chilli prawn risotto

Ingredients

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3 garlic cloves2 tbsp olive oil1 medium red onion, thinly sliced1 1/2 cups arborio rice1 litre Massel salt reduced chicken style liquid stock (see notes)1 long red chilli, thinly sliced1/4 cup small fresh basil leaves12 medium green king prawns, peeled, deveined, tails intact150 grams cherry tomatoes, halved

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Instructions

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Step 1

Preheat oven to 180°C/160°C fan-forced. Crush 1 garlic clove. Thinly slice remaining garlic. Heat half the oil in a large, flameproof casserole dish over medium heat. Add the onion. Cook, stirring, for 5 minutes or until softened. Add the crushed garlic. Cook, stirring, for 1 minute.

Step 2

Add rice. Stir to coat. Add stock and chilli. Stir to combine. Bring to the boil. Cover with foil. Transfer to oven. Bake for 10 minutes or until half the liquid has been absorbed.

Step 3

Meanwhile, heat the remaining oil in a medium frying pan over medium heat. Add basil and sliced garlic. Cook for 1 to 2 minutes or until golden and crisp. Use a slotted spoon to transfer garlic and basil to a plate lined with paper towel. Discard oil. 4 Remove foil from the risotto. Top with prawns and tomatoes, cut side-up. Bake for 10 minutes or until liquid has almost absorbed and the prawns are cooked through. Remove from oven. Season with pepper. Serve topped with garlic and basil.