Ingredients
Method
- 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.
- 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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