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Australian prawn and fennel risotto

Yields1 ServingPrep Time10 minsCook Time45 minsTotal Time55 mins

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Australian prawn and fennel risotto recipe

 20 large green Australian Prawns
 2 tbsp olive oil
 3 baby fennel, chopped
 2 cloves garlic, crushed
 2 cups arborio rice
 1 l fish stock
 50 g butter, chopped
 ½ cup finely grated parmesan cheese, plus extra to serve
 1 tbsp finely grated lemon zest
 Sea salt & freshly ground black pepper
 Baby basil & rocket to serve
1

Preheat the oven to 200ÂșC.

2

Heat oil in a large oven proof baking dish over medium heat. Add fennel and garlic and cook stirring for 3-4 minutes or until tender.

3

Add the rice, stock and mix to combine. Cover with a tight fitting lid or aluminium foil and bake for 35 minutes.

4

Peel the prawns, removing the head and vein.

5

Remove risotto from the oven, stir in the prawns, cover and cook for a further 5-7 minutes or until the rice is al dente and prawns are cooked.

6

Stir through the butter, parmesan and lemon zest, season with salt and pepper.

7

Top with extra parmesan, basil and serve with a rocket salad.

Serves 4.