- 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 mins. Add the garlic and cook for a further 2 mins.
- 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.
- Remove from the oven and transfer back to the hob. Stir in the frozen prawns and spinach and cook for a further 7-9 mins, stirring continuously, until the prawns are cooked through and the rice is cooked to your liking. Add the remaining stock halfway through.
- Squeeze in the lemon juice and season generously with freshly ground black pepper. Serve with lemon wedges.
Recipe from www.sainsburys.co.uk
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A quick risotto that is full of flavour. It's partially cooked in the oven to cut down on all that stirring
1 tbsp olive oil by Sainsbury's 100g (4oz) frozen chopped onion by Sainsbury's 2 tbsp frozen chopped garlic by Sainsbury's 300g (10 1/2 oz) Arborio rice by Sainsbury's 850ml hot vegetable stock made with ½ stock cube 225g (8oz) frozen Taste the Difference raw peeled jumbo king prawns 150g (5 oz) frozen chopped spinach by Sainsbury's A squeeze of lemon, plus wedge to serve
Time: 5 mins Serves: 4 Nutrition: n/a