Baked Shrimp Pea and Lemon Risotto
Succulent shrimp, fresh peas and zesty lemon with creamy rice - this Baked Shrimp Pea and Lemon Risotto is the perfect weeknight family meal which also happens to be super easy to prepare!
Servings: 4
Calories: 512kcal
Ingredients
- 2 Tbsps olive oil
- 1 onion finely diced
- 1 leek white part only, finely chopped
- 1 Tbsp grated lemon zest
- 1 ½ cups Arborio short grain rice
- 4 ½ cups hot vegetable stock
- 1 cup frozen peas
- 8 ounces peeled and deveined raw prawns
- 2 Tbsps lemon juice
- ½ cup sour cream
- 2 Tbsps fresh parsley chopped plus extra to garnish
- Salt and pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit/ 180 degrees celsius.
- Heat 2 tablespoons of oil in a frying pan (or a dish that can go from stove top to oven) and cook onion and leek for 3 minutes or until soft and lightly browned. Add lemon zest and cook for an additional minute.
- Place onion mixture in an oven proof dish. Add rice and hot stock.
- Place a lid or alfoil on top of the dish and bake in the oven for 30 minutes.
- Remove risotto from oven and gently stir through peas and place prawns on top of risotto making sure they are slightly submerged.
- Return risotto to oven, covered, for a further 10 minutes or until prawns are cooked.
- Remove from oven and allow risotto to sit for a couple of minutes. There should still be some liquid in the risotto when cooking is complete - add extra hot water if it looks dry.
- Stir through lemon juice, sour cream and parsley.
- Season with salt and pepper and garnish with extra parsley
Nutrition
Calories: 512kcal | Carbohydrates: 75g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 157mg | Sodium: 1530mg | Potassium: 322mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1560IU | Vitamin C: 29.3mg | Calcium: 145mg | Iron: 5.6mg