Prawn-and-fennel-risotto-930x280px
Recipe courtesy of Love Australian Prawns™

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

Preheat the oven to 200ºC. Heat oil in a large oven proof baking dish over medium heat. Add fennel & garlic & cook stirring for 3-4 minutes or until tender. Add the rice, stock & mix to combine. Cover with a tight fitting lid or aluminum foil & bake for 35 minutes.

2

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

3

Stir through the butter, parmesan & lemon zest, season with salt & pepper. Top with extra parmesan, basil & rocket salad to serve. Serves 4