Pea, Mint & Lemon baked Risotto topped with pan fried Garlic Prawns & Pea Shoots.

Baked risottos are quick & simple to prepare & easy to adapt with ingredients you have. Try topping with griddled chicken or enjoy on their own as a great veggie dish.

Serves 4

You will need:

400 g Risotto rice

1 litre Chicken or Vegetable Stock

200 ml White Wine (or you can use stock)

180 g Peas, thawed if frozen

1 Banana Shallot, finely chopped

2 Garlic cloves, crushed

2 Tbsp Olive Oil

30 g Butter

2 Tbsp Lemon Juice

1 Tbsp Chopped Mint

50 g Parmesan, finely grated

Salt and Pepper

♥ Heat the Olive oil and butter in a large oven proof casserole with lid. Cook the shallot and garlic until softened

♥ Add the rice and coat in the oil.

♥ Add the wine and bring to the boil. Pour in the stock, bring to the boil

♥ Cover with lid and transfer to a preheated oven 200 °C /180°C Fan for 20 minutes

♥ Remove from oven and stir in the peas, you could add raw prawns at this stage too. Replace lid and return and cook for a further 5 minutes

♥ Remove from oven and stir in the lemon juice, mint and Parmesan cheese. Season to taste. Serve immediately.

Tips: I've topped mine with garlic prawns. I've simply pan fried raw prawns in olive oil with garlic. Then for a decorative finish I've topped with pea shoot and a drizzle of Olive Oil.