This is a simple way to make a risotto-like dish, without you having to stand over the stove - rice is coated in buttery onions, cooked with a little white wine, then baked with chicken stock, fish stock and prawns in the oven to make a delicious and easy teatime meal.
- 1 onion
- 2 garlic cloves
- 1 tbsp. each butter and oil
- 200g arborio rice
- 100ml white wine
- 300ml each chicken stock and fish stock
- 300g peeled, deveined king prawns, raw
- 125g artichoke hearts in oil
- Juice and zest of 1 lemon
- Small handful freshly chopped parsley
- Salt and pepper
Finely dice the onion and mince the garlic cloves. Chop the artichoke hearts. Heat the oil and butter together in a large frying pan that is suitable for putting into the oven, and add the onion and fry until softened. Add the garlic and fry for a minute or two, then add the rice and fry for 1 minute until the rice grains start to turn clear around the edges.
Add the wine, stir and cook until the wine has nearly cooked away. Add the chicken stock and fish stock, stir and transfer to the oven. Bake in a 160C oven for 20-25 minutes until the rice is nearly tender.
Stir in the king prawns, artichoke hearts, lemon juice and zest and salt and pepper to taste. Return to the oven and bake for 5-7 minutes until the prawns are pink and opaque. Stir through the parsley before serving.