Make Date Night, special, delicious, and relaxed with this Garlic Butter and Prawn Oven Baked Risotto.
This is what I love about Valentine’s Day. Not all the Hallmark junk, chocolates, or red roses (although both chocolates and flowers of any kind are welcome with open arms into my home – on any day), but the personal, slow living, quiet moments with my loved one.
It’s about taking a crazy good dish, make it simple, and then serve it to remember that it’s not all about rushing the kids to school, getting the laundry done, or paying all the bills.
It’s about us. A unit trying to do the best we can for each other and our family.
How cute is this Staub Heart Cocotte?! Originally gifted to us by Zwilling J.A. Henckels Canada , I think it’s perfect for Date Night or Valentine’s Day.
I’ve had my eye on Staub for some time (the lid design keeps food from drying out by dripping condensation back onto the food). It cooked the risotto perfectly in the oven and we know that it’s great for stews too.
This risotto is so easy some of you might think I’m pulling a joke on you. I’m not. It’s a great way to get what is seen as a luxurious meal on the table without doing … well … basically anything besides adding things to a pot and stirring.
Substitutions / Variations
- Olive oil is a great replacement for the butter.
- Adding 1-2 tbsp of a store-bought pesto sauce would take this risotto and make a dreamy Pesto Risotto.
- If you want to make it a complete meal, add frozen peas with about 5 minutes left in the cooking time or add bite size pieces of asparagus or broccoli around the 10 minute mark.
- Top with finely chopped parmesan cheese, parsley, or even lemon zest for some added flare (all 3 work well together as well if you want to go crazy with toppings).
What’s the secret to good risotto?
For me, it’s the tender AND flavourful rice. In this easy risotto recipe, buttery garlic flavours are showcased through the rice. The prawns are a perfect compliment!
This Date Night recipe of Garlic Prawn Oven Baked Risotto is a 2 person serving, but is easily doubled to serve a family of 4/5. As in simply just double the recipe, SO easy!
Doubled, the recipe will still take the allocated cooking time, simply double the ingredients.
Suggested Side Dishes:
- 5 Ingredient Salad & Vinaigrette (called a Christmas Salad but it’s a perfect simple and delicious salad to enjoy all Winter long)
- Roasted Asparagus (throw into the oven halfway through the risotto cooking time)
- Steamed Broccoli
- Rosemary Beet and Grapefruit Salad that has all the right colours for Valentine’s Day.
In previous years I’ve made this Spinach Pesto Couscous with Prawns (this pesto sauce is a must-do for picky eaters! It’s a whole clamshell or bag of spinach and no kid ever realizes it!) and this Surf-n-Turf Board which are both great for date night recipes.
Make Date Night, special, delicious and relaxed with this Oven Baked Garlic Butter Prawn Risotto. Take a few minutes to add the ingredients to the pot and then let the oven bake this dish and have it ready in under 30 minutes!
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- 3/4 cup arborio rice*
- 2 cups chicken or vegetable broth**
- 6-8 large tail-on raw prawns (peeled or unpeeled is fine)
- 1/2 tsp sea salt
Preheat oven to 400° F.
Heat butter in an oven-proof pot with a tight fitting lid over medium heat.
Add minced garlic and cook for 1 minute. Add rice and cook for 1-2 minutes until fragrant.
Add prawns, broth and salt to pot, stir well and bring to a boil.
Cover with lid and bake for 20 minutes undisturbed.
Remove from oven, stir and serve*** immediately.
* arborio rice is specific to make risotto. Regular long grain or short grain rices won’t provide the same texture nor release the same amount of starch to make the texture we expect from risotto.
** this makes for a bit of a saucy risotto if served immediately. If it’s not the rice will absorb the broth and some water or additional broth might be needed to loosen the rice up upon serving.
*** see post above for suggested topping variations.
Recipe adapted from Food and Wine Magazine.