Recipe: Sainsbury's Prawn & Spinach Risotto

Transform your food from freezer to table with a tasty recipe from the experts at Sainsbury's. You'll save both your time and your pennies, and enjoy a delicious meal that'll please the whole family!

Prawn & Spinach Risotto - A quick risotto that is full of flavour. It’s partially cooked in the oven to cut down on all that stirring.

Preparation time – 5 minutes 

Cooking time – 27 minutes 

Serves – 4

Typical values per 100g – Energy 351kj/83kcal 

Ingredients:

• 1 tbsp olive oil by Sainsbury’s
• 100g frozen chopped onion by Sainsbury’s
• 2 tbsp frozen chopped garlic by Sainsbury’s
• 300g Arborio rice by Sainsbury’s
• 850ml hot vegetable stock made with ½ stock cube
• 225g frozen Taste the Difference raw peeled jumbo king prawns
• 150g frozen chopped spinach by Sainsbury’s
• A squeeze of lemon, plus wedge to serve

Method:

1. Preheat the oven to 200, fan 180, gas mark 6. Heat the oil in a flame-proof casserole dish, add the onion and cook for 3 minutes. Add the garlic and cook for a further 2 minutes.

2. Add the rice, stir to coat in the oil and fry for a couple of minutes. Add 800ml of stock, cover with a lid and bake in the oven for 15 minutes.

3. Remove from the oven and transfer back to the hob. Stir in the frozen prawns and spinach and cook for a further 7-9 minutes, stirring continuously, until the prawns are cooked through and the rice is cooked to your liking. Add the remaining stock halfway through.

4. Squeeze in the lemon juice and season generously with freshly ground black pepper. Serve with lemon wedges.