BAKED PRAWN RISOTTO WITH THAI FLAVOURS

Baked Prawn Risotto With Thai Flavours image

Make and share this Baked Prawn Risotto With Thai Flavours recipe from Food.com.

Provided by The Normans

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

300 ml chicken stock
1 stem lemongrass, bruised
4 kaffir lime leaves, fresh and thinly sliced
2 tablespoons oil
1 small red onion, thinly sliced
2 tablespoons red curry paste
1 1/2 cups arborio rice
300 ml coconut cream
600 g raw prawns, peeled and deveined

Steps:

Preheat oven to 180C/350°F Pour the stock into a saucepan and add the lemon grass and half the kaffir lime leaves. Bring to the boil and simmer, covered for ten minutes.
Heat the oil in an oven proof casserole dish and add the onion cooking until soft but not coloured. Add the curry paste and cook for another minute. Add the rice and stir until coated. Strain the stock into the rice and add the coconut cream. Cover and bake for 15 minutes.
Remove from the oven, stir well and bake for another 15 minutes.
Add the prawns and if dry add another 1/2 cup of stock or water. Bake for another 15 minutes until the prawns are cooked and the rice tender.
Serve with remaining kaffir lime on top.

Nutrition Facts : Calories 799.8, Fat 24.7, SaturatedFat 15.7, Cholesterol 191.3, Sodium 992.5, Carbohydrate 114.3, Fiber 2.6, Sugar 49.6, Protein 28.5