BAKED PRAWN RISOTTO WITH THAI FLAVOURS

Preparation Method :

• Preheat the oven to 180°C (350°F/Gas 4). Pour the stock into a saucepan, add the lemongrass and half of the lime leaves.
• Bring to the boil then reduce the heat and simmer, covered, for 10 minutes.
• Heat the oil in a flameproof casserole dish with a lid. Add the onion and cook over medium-low heat for 4-5 minutes, or until soft but not coloured.
• Stir in the curry paste and cook for a further minute, or until fragrant. Stir in the rice until well coated.
• Strain the stock into the rice then add the coconut cream. Cover and bake for 15 minutes.
• Remove from the oven, stir the risotto well, then bake for a further 10-15 minutes.
• Add the prawns and mix them well into the rice -if the mixture looks a little dry add 125 ml (4 fl oz/ ½ cup) stock or water.
• Bake for a further 10-15 minutes, or until the prawns are cooked through and the rice is tender.
• Serve the risotto in bowls garnished with the remaining shredded lime leaves.