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Baked Garlic Prawn Risotto

  • 4 Serves
  • 15 minutes
  • 30 minutes

A delicious and easy risotto that you don’t have to watch or stir. A perfect weeknight dinner.



4 Serves*
1 leek, sliced
3 garlic cloves, crushed
1 cup arborio rice, uncooked
1/2 cup frozen peas
200 g frozen prawns, chopped
2 cups salt reduced chicken stock
1/3 cup parmesan cheese, grated
1/4 cup fresh basil leaves, plus extra for garnish
extra virgin olive oil for cooking
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. In a large oven-proof pan, heat a drizzle of olive oil over medium high heat. Cook the leek until tender, 4-5 minutes, then add the garlic and cook until fragrant. Add the rice, peas, prawns, chicken stock and stir to combine. Take the pan off the heat, cover tightly with foil or a lid and bake in the oven until the stock is absorbed and the rice is cooked through, 25-26 minutes.
  2. When the risotto is al dente, remove it from the oven and stir in the parmesan, fresh basil leaves and a tablespoon of water to loosen if needed.

More about this recipe

Nutrition per serve:
Calories 256.97kcal/ 1075.16kJ
Total Fat 2.68g
Carbs 44.93g
Sugars 1.59g
Protein 12g
Sodium 536.8mg
Fibre 1.03g

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