A rich luxurious baked version of risotto
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients
- 50 g butter
- 2 banana shallots finely diced
- 200 g Carnoroli or Arborio rice
- 50 ml vermouth
- 400 g can lobster bisque made up to 900ml with water
- 175 g raw peeled tiger prawns
- 50 g gruyere finely grated
- 3 tbsp double cream
Instructions
- Pre-heat the oven to 150C fan along with the dish in which you will bake the risotto
- In a frying pan over a medium heat melt the butter. Stir in the rice and let it become slightly toasted coating every grain with the butter. Once the rice is hot, add the shallots, stir and let them cook for 1 minute.
- Tip in the lobster bisque mixed with water then season with salt and pepper. Give it good stir and when it gets to simmering point, pour into the pre-warmed baking dish and put in the oven uncovered.
- Cook for 25 minutes then remove from the oven and scatter the prawns into the rice, give it all good stir and return to the oven for 10 more minutes
- Remove from the oven and heat the grill to it’s highest setting.
- Check the seasoning of the risotto, scatter the cheese and drizzle with cream and pop under the grill for 2-3 minutes until the cheese starts to brown and bubble.
- Serve immediately
Nutrition
Calories: 374kcalCarbohydrates: 52gProtein: 16gFat: 10gSaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 641mgPotassium: 810mgFiber: 2gSugar: 3gVitamin A: 329IUVitamin C: 1mgCalcium: 269mgIron: 1mg
Tried this recipe?Let us know how it was!