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Oven-baked garlic and chilli prawn risotto
Oven-baked garlic and chilli prawn risotto
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and flavorful spicy prawn risotto.
Ingredients:
  • 3 garlic cloves
  • 1 medium red onion, thinly sliced
  • 300.00 gm arborio rice
  • 1 litre salt reduced chicken style liquid stock (see notes)
  • 1 long red chilli, thinly sliced
  • 62.50 ml small fresh basil leaves
  • 12 medium green king prawns, peeled, deveined, tails intact
  • 150g cherry tomatoes, halved
Instructions:
  • Preheat the oven to 180°C/160°C fan-forced. Crush 1 garlic clove and thinly slice the rest. In a large flameproof casserole dish, heat half of the oil. Cook the onion for 5 minutes until softened, then stir in the crushed garlic and cook for 1 more minute.
  • Add the rice, stirring to coat it evenly. Mix in the stock and chili, stirring until well combined. Bring the mixture to a boil, then cover it with foil. Transfer the dish to the oven and bake for 10 minutes, or until half of the liquid has been absorbed.
  • In a medium frying pan over medium heat, heat the remaining oil. Add basil and sliced garlic, cook until golden and crisp, about 1 to 2 minutes. Transfer garlic and basil to a plate lined with paper towel using a slotted spoon. Discard the oil. Uncover the risotto, top with prawns and tomatoes cut side-up, and bake for 10 minutes or until liquid is almost absorbed and prawns are cooked through. Remove from oven, season with pepper, and serve topped with garlic and basil.

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