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.
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.