Baked Tomato and Prawn Spicy Risotto
An incredible, cosy and flavour packed meal, the Baked Tomato and Prawn Spicy Risotto using SPC Chunky Crushed tomatoes is a must have on your menu.
- 40 minPrep: 15 m / Cook: 25 m
- 12 serves
- skilled
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Ingredients
- 12 garlic cloves
- 8 tablespoons of olive oil
- 4 medium red onions, thinly sliced
- 6 cups Arborio rice
- 6 litres of salt reduced chicken stock
- 4 long red chillies, thinly sliced
- 1 cup small fresh basil leaves
- 48 medium king prawns, peeled, deveined, tails intact
- 600g SPC Chunky Crushed Tomatoes
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This recipe has been provided by the team at SPC
Method
- Preheat oven to 180 degrees Celsius
- Chop and add your onions to 4 tablespoons of oil in a flameproof dish over medium heat for 5 minutes
- Add 1 sliced garlic clove and stir for 1 minute
- Add Arborio rice and stir to coat, browning slightly
- Add sliced chillies and the chicken stock, stirring to combine and bringing to boil
- Mix through the SPC Chunky Crushed Tomatoes
- Cover and transfer to oven, baking for 10 minutes or until half the stock has been absorbed
- Heat the remaining 4 tablespoons of oil in a fry pan over medium heat, and add in the rest of your sliced garlic and basil
- Cook until golden and transfer to a plate lined with paper towel
- Remove cover from the risotto dish and top with the King Prawns, then place back into the oven and bake for 10 more minutes or until the prawns are cooked through
- Season with salt, pepper and serve with fresh garlic and basil
For more information from SPC please click here.
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