Baked Saffron, King Prawn & Pea Risotto With Lemon

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a medium-high heat

Crush your garlic clove open by squashing them with the side of a knife

Remove the skin and discard, then chop the garlic roughly

Add the chopped garlic, your arborio rice and saffron to the dish and cook for 30 secs

Stir in your vegetable stock mix and add 600ml [780ml] [1.2L] boiled water

Bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for an initial 20 min or until most of the water has absorbed and the rice is almost cooked

Use this time to clear up, set the table, have a cup of tea or simply chill!

Drain your king prawns

After 20 min, remove the dish from the oven and add the drained king prawns, blanched peas and a small splash of water

Stir it all up, cover with the lid and return the dish to the oven for a further 8-10 min or until the prawns are cooked through

Once done, add the juice of half your lemon[s], half your grated Italian hard cheese (save some for garnish!) and a grind of black pepper then stir it all up – this is your baked saffron, king prawn & pea risotto

Cut the remaining lemon into wedges

Wash your salad, then pat it dry with kitchen paper