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Romantic Evening Oven-Baked Prawn Risotto in Garlic Butter
Surprise your partner with a gourmet meal at home with this one-pot, oven-baked prawn risotto in garlic butter. Creamy arborio rice, succulent prawns, savory chicken broth, white wine, and aromatic garlic come together beautifully in this dish, topped off with a sprinkle of parmesan cheese and fresh...
5
35 min
TOTAL TIME
609
CALORIES
$9.47
PER SERVING
Ingredients
Directions
11 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Preheat your oven to 400° Fahrenheit.
2
In an oven-proof pot with a tight-fitting lid, melt the butter over medium heat.
3
Stir in the minced garlic and saute for about a minute until fragrant.
4
Add the arborio rice to the pot and saute with the garlic for an additional minute.
5
Pour in the chicken broth, white wine, and add the salt. Stir well.
6
Add the prawns to the pot. Stir again to ensure the prawns are submerged in the broth mixture.
7
Cover the pot with the lid and transfer it to the preheated oven. Bake for about 20 minutes, undisturbed, to allow the rice to absorb the liquids.
8
After baking, remove the pot from the oven. The prawns should be cooked through and the rice should be creamy yet slightly al dente.
9
Add the grated parmesan cheese to the hot risotto. Stir well to incorporated and create a lush, creamy texture.
10
Sprinkle the freshly chopped parsley over the top just before serving.
11
Serve your oven-baked prawn risotto in garlic butter immediately for the best flavor and texture. Enjoy your intimate, home-cooked gourmet meal!
Health Info
Macros
68g
CARBS
12g
FAT
32g
PROTEIN
Contains these allergens
MILK
CRUSTACEAN SHELLFISH
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
Can I use low-fat or non-dairy milk instead of stock?
What is the right texture for a perfectly cooked risotto?
Is it necessary to add cheese and butter at the end?
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