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Tomato-baked rice with king prawns recipe

Tomato-baked rice with king prawns recipe

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Try this twist on a risotto for an easy but impressive dinner, made with just 5-ingredients. Risotto rice is baked with juicy tinned tomatoes and plenty of fragrant marinated lemon and herb prawns for a stress-free dinner. See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 385 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, roughly chopped
  • 200g arborio risotto rice
  • 2 x 400g tins Napolina chopped tomatoes
  • 30g flat-leaf parsley, roughly chopped
  • 2 x 150g packs lemon & garlic king prawns

Perfect with:

Napolina chopped tomatoesChopped tomatoes in rich tomato juice, for a true taste of Italy. Napolina chopped tomatoes
Chopped tomatoes in rich tomato juice, for a true taste of Italy.
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1625kj
    385kcal
    19%
  • Fat

    11g 16%
  • Saturates

    2g 9%
  • Sugars

    10g 11%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 54g Protein 18.7g Fibre 3.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the olive oil in an ovenproof casserole dish over a medium heat, add the red onions and cook for 8-10 mins until softened. 
  2. Add the risotto rice and stir well. Add the chopped tomatoes; then fill 1 tin with water, add to the rice and stir well. Add 20g of the parsley and stir through. Cover and bake for 40 mins, stirring halfway. 10 mins before the end of cooking add one pack of the prawns. Remove from the oven, season, stir well and set aside to rest for 10 mins.
  3. Meanwhile, heat 1 tbsp olive oil in a frying pan over a high heat and fry the remaining prawns for 2-3 mins until piping hot. Serve the risotto topped with the fried prawns and remaining chopped parsley.

See more Prawn recipes

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