by InSeason Team
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4 October 2022
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.
Prep
40 min
Cook
25 min
Serves
12
Ingredients
No of servings
12
Garlic cloves12
Olive oil8 tablespoons
Medium Red onions, thinly sliced4
Arborio rice6 cups
Salt reduced chicken stock6 litres
Long red chillies, thinly slice4
Small fresh basil leaves1 cup
Medium king prawns, peeled, deveined, tails intact48
SPC Chunky Crushed Tomatoes600g
Methods
Step 01
Preheat oven to 180 degrees Celsius
Step 02
Chop and add your onions to 4 tablespoons of oil in a flameproof dish over medium heat for 5 minutes
Step 03
Add 1 sliced garlic clove and stir for 1 minute
Step 04
Add Arborio rice and stir to coat, browning slightly
Step 05
Add sliced chillies and the chicken stock, stirring to combine and bringing to boil
Step 06
Mix through the SPC Chunky Crushed Tomatoes
Step 07
Cover and transfer to oven, baking for 10 minutes or until half the stock has been absorbed
Step 08
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
Step 09
Cook until golden and transfer to a plate lined with paper towel
Step 10
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
Step 11
Season with salt, pepper and serve with fresh garlic and basil
For more information from SPC please click here.
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