Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 50grams butter, chopped
- 1/3 cup small baby basil (to serve)
- 3 baby fennel, chopped
- 1tablespoons lemon, finely grated zest
- 1/2 cup parmesan cheese, finely grated zest (plus extra to serve)
- freshly ground black pepper
- 20 large green prawns
- 2 cup risotto rice
- 2tablespoons olive oil
- 2 clove garlic, crushed
- 1L fish stock
- 1 pinch sea salt ground (to taste)
- 60grams baby rocket leaves (to serve)
Nutrition per serving
1900kJ
Protein
16.3grams
Sugars
5.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 8
Preheat the oven to 200°C.
Step 2 of 8
Heat oil in a large ovenproof baking dish over medium heat.
Step 3 of 8
Add fennel & garlic & cook stirring for 3-4 minutes or until tender.
Step 4 of 8
Add the rice, stock & mix to combine.
Step 5 of 8
Cover with a tight fitting lid or aluminium foil & bake for 35 minutes.
Step 6 of 8
Peel the prawns, removing the head & vein. Remove risotto from the oven, stir in the prawns, cover & cook for a further 5-7 minutes or until the rice is al dente & prawns are cooked.
Step 7 of 8
Stir through the butter, parmesan & lemon zest, season with salt & pepper.
Step 8 of 8
Top with extra parmesan, basil & rocket salad to serve.
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