Baked Prawn, Pea and Mint Risotto

Baked Prawn, Pea and Mint Risotto Recipe

Purists, risotto aficionados and Italians, look away now. This Baked Prawn, Pea and Mint Risotto is not made using the traditional method which involves stirring the stock into the rice, a ladle full at a time. This baked risotto is much more user friendly and in typical rushed off your feet style, you can get on with something more important while this tasty dish cooks away quietly in the oven. I am still feeling a slight post-holiday-school-holiday lethargy with my cooking too, and am not quite ready to get back into the full-on kitchen routine, so this recipe will not take up too much of your very valuable time or effort either.

And on another matter, don’t feel you have to go with my choice of additions.  I have chosen prawns, peas and mint as I love this combination, it’s so fresh, summery and delicious, but you can tailor this easy peasy baked dish to include any of your favourites. Try pancetta or bacon, mushrooms, thyme, you choose. This Baked Risotto makes a brilliant light lunch or quick supper, it’s the type of dish I am always searching for when looking for mealtime inspiration. My inspiration came from the ever helpful Food and Wine website, so thanks to them.

Risotto has slightly wintery connotations for me, but with the light fresh flavours of prawns, peas and mint on board, there’s no need to pull on your bobble hat and jack the heating up just yet.

Pretty ingredients this week. The most appealing item being that nice big glass of wine, sadly, being added to the risotto, not just there to keep me company while I cook. I did miss the olive oil, though, so back on forgetful form you’ll be pleased to see.

Start by taking that elusive olive oil and adding a couple of tablespoons to a good sized saucepan. Heat it over a medium heat then add a finely-ish chopped onion. Cook for a couple of minutes until just softening and starting to colour then add the garlic, taking care not to burn. Nothing spoils a dish more than burnt garlic. Apart from a gone off walnut, but that’s another story.

Tip in the lovely Italian risotto rice *all the way from the end of our road* and stir this into the onion and garlic so it takes on all the flavours. Pour in the glass of white wine and let that simmer down for a minute or two, until it’s been absorbed.

Next, season the rice, then pour in the hot chicken stock and bring it up to the boil. Lightly oil your baking dish, then pour in the stock and rice mixture.

Cover this tasty dish in foil and pop in the oven for 20 to 25 minutes or until the liquid has been well absorbed by the rice.

While this is baking, make sure the prawns and peas are defrosted if frozen and grate your parmesan and chop your herbs.

When the baking time is up, remove the foil and stir in the prawns, peas, mint and parsley, parmesan, butter, squeeze of lemon and any additional salt and pepper as needed. Inhale the wonderful scent of risotto as you do so.

Put this fragrant dish back in the oven for five to ten minutes to heat through then serve immediately, piping hot, garnished with parmesan shavings and more chopped parsley.

I got my glass of wine after all.

It may be slanderous to call this a Risotto in the true sense of the word, but, get over yourselves and just enjoy this brilliant Baked Prawn, Pea and Mint Risotto, regardless of how it reached your table. This is a simple, super easy dish, and I have to say, we devoured it, but then, that’s no real gauge, we devour most meals in our house.

Buon appetito.

Lucy x

Baked Prawn, Pea and Mint Risotto Recipe

Serves 3 to 4

2 tablespoons oil olive

1 onion, finely-ish chopped

2 cloves garlic, finely-ish chopped

250g risotto rice

125ml white wine

600ml chicken stock

200g prawns, defrosted if frozen

175g frozen or fresh peas, defrosted if frozen (just pour hot kettle water on them in a sieve)

50g parmesan, grated

15g-ish knob of butter

a squeeze of lemon juice

chopped fresh parsley and mint, a couple of tablespoons of each

salt and pepper

extra parmesan and chopped parsley to serve

Pre heat your oven to around 160 degrees fan assisted.

Pour the olive oil into a good sized saucepan and heat over a medium heat. Add the chopped onion, stir and cook for a couple of minutes until just softening and starting to colour slightly. Add in the chopped garlic and cook for a minute, taking care not to burn. Stir in the risotto rice and ensure it’s covered in the the flavoured oil and cook for a further minute. Pour on the glass of white wine and cook until it has absorbed into the rice. Pour in the hot chicken stock, add salt and pepper to taste and stir again until well mixed. Bring up to the boil.

Pour this hot stock and rice combo into a lightly oiled baking dish and cover with foil. Pop in the oven for 20 to 25 minutes until the liquid has been absorbed. Take out of the oven and remove the foil. Stir in the prawns, peas, parmesan and butter. Add a squeeze of lemon juice, stir through the fresh mint and parsley and check to see if it needs more seasoning, then pop back in the oven for a further five to ten minutes until the risotto is piping hot. Serve garnished with shavings of parmesan and more freshly chopped parsley. Serve with salad or a crisp green veg of your choice.