Baked Risotto with Lemon, Courgettes, Prawns & Basil (adapted from Olive Magazine March 2008)
(Serves 6)
2 tbsp olive oil
1 onion, chopped
1 garlic clove, chopped
250g courgettes, sliced
250g arborio rice
1 onion, chopped
1 garlic clove, chopped
250g courgettes, sliced
250g arborio rice
30 raw prawns
600ml vegetable stock, simmering
1 lemons, zested and juiced
50g Gran Padano, grated
a small bunch basil, roughly chopped
600ml vegetable stock, simmering
1 lemons, zested and juiced
50g Gran Padano, grated
a small bunch basil, roughly chopped
Heat the oven to 180C/fan 160C/gas 4. Heat the oil in an ovenproof dish with a lid and fry the onion and garlic for 5 minutes. Stir in the prawns, courgettes and rice, coating everything in oil and cook for a few more minutes. Add the stock, lemon juice and cheese, cover and bake for 30 minutes.
Serve sprinkled with the lemon zest and basil.
Serve sprinkled with the lemon zest and basil.
I also had a delicious breakfast on Sunday morning, this week it was Scrambled Egg with Smoked Salmon on an English Muffin.
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