prawn, artichoke and lemon baked risotto
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prawn, artichoke and lemon baked risotto
  • 1 ½ cup arborio (or risotto) rice
  • 4 ½ cups chicken stock
  • 16 medium green (raw) prawns (shrimp), peeled with tails intact
  • 1 cup finely grated parmesan
  • 40g butter
  • sea salt and cracked black pepper
  • 2 teaspoons finely grated lemon rind
  • 4 store-bought marinated artichoke hearts, quartered
  • finely grated parmesan, extra, to serve