Oven-baked prawn, pea and rocket risotto
Serves: 4
Prep time: 10 minsTotal time: 
497cals; 7g fat (1g sat fat); 22g protein; 3g fibre; 68g carbs; 4g total sugars; 0.7g salt
Oven-baked prawn, pea and rocket risotto
Recipe by Lucy Jessop
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
497Kcal
Fat
0.7gr
Saturates
1gr
Carbs
68gr
Sugars
4gr
Fibre
3gr
Protein
22gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g risotto rice
- 1 litre hot chicken or vegetable stock
- ½ lemon
- 1 x 225g pack frozen raw jumbo king prawns, defrosted
- 6 spring onions, finely chopped
- 1 x 70g pack baby leaf wild rocket, ½ chopped, the rest reserved
- 150g frozen peas, defrosted
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat the oil in a flame-proof casserole dish, add the onion and cook gently over a low heat for 10 minutes. Stir in the garlic, cook for 2 minutes, then stir in the rice.
- Increase the heat and pour in 800ml of the stock. Finely grate the zest of the lemon into the casserole; stir well. Cover with a lid and bake in the oven for 15 minutes.
- Remove from the oven and transfer to the hob. Stir in the prawns, spring onions and the remaining stock. Cook, stirring, for 3-4 minutes until the rice is al dente and prawns are just cooked through.
- Stir in the chopped rocket and peas, and remove from the heat. Cover and leave to stand for 2 minutes, then season to taste, adding a squeeze of lemon juice.
- Serve topped with the remaining rocket leaves.
