Prawn & Fennel Risotto

Ingredients

20 raw Tropic Co Aussie Tiger Prawns
2 tbsp olive oil
3 baby fennel, chopped
2 cloves garlic, crushed
2 cups arborio rice
3 cups fish stock
50g butter, chopped
½ cup finely grated parmesan cheese, plus extra to serve
1 tbsp finely grated lemon zest
Sea salt & freshly ground black pepper
Baby basil & rocket to serve

Method

Step 1

Preheat the oven to 200 C. Heat oil in a large oven proof baking dish over medium heat.

Step 2

Add fennel and garlic and cook stirring for 3-4 minutes or until tender. Add the rice, stock and mix to combine. Cover with a tight fitting lid or aluminium foil and bake for 35 minutes.

Step 3

Peel the prawns, removing the head and vein. Remove risotto from the oven, stir in the prawns, cover and cook for a further 5-7 minutes or until the rice is al dente and prawns are cooked.

Step 4

Stir through the butter, parmesan and lemon zest, season with salt and pepper. Top with extra parmesan, basil and serve with a rocket salad.