Tomato-baked rice with king prawns recipe
Try this twist on a risotto for an easy but impressive dinner, made with just 6-ingredients. Risotto rice is baked with juicy tinned tomatoes and plenty of fragrant marinated lemon and herb prawns for a stress-free dinner.
See method- Serves 4
- 10 mins to prepare and 50 mins to cook
- 385 calories / serving
Ingredients
- 2 tbsp olive oil
- 2 red onions, roughly chopped
- 200g arborio risotto rice
- 2 x 400g tins chopped tomatoes
- 30g flat-leaf parsley, roughly chopped
- 2 x 150g packs lemon & garlic king prawns
Each serving contains
- Energy
- 1625kJ 385.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 54.0gProtein 18.7gFibre 3.9g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in an ovenproof casserole dish over a medium heat, add the red onions and cook for 8-10 mins until softened.
- Add the risotto rice and stir well. Add the chopped tomatoes; then fill 1 tin with water, add to the rice and stir well. Add 20g of the parsley and stir through. Cover and bake for 40 mins, stirring halfway. 10 mins before the end of cooking add one pack of the prawns. Remove from the oven, season, stir well and set aside to rest for 10 mins.
- Meanwhile, heat 1 tbsp olive oil in a frying pan over a high heat and fry the remaining prawns for 2-3 mins until piping hot. Serve the risotto topped with the fried prawns and remaining chopped parsley.
- See more Prawn recipes
