Prepare the Oven-Baked Risotto:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Onion & Garlic: In a large oven-safe pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until soft and fragrant.
3. Toast the Arborio Rice: Stir in the arborio rice and cook for 1-2 minutes, allowing it to absorb the flavors and become slightly translucent.
4. Add the Broth: Pour in the warm chicken or vegetable broth, salt, black pepper, and paprika (if using). Stir to combine.
5. Bake the Risotto: Cover the pot with a lid or tightly wrap it with foil. Transfer to the preheated oven and bake for 25-30 minutes, or until the liquid is absorbed and the rice is tender.

Prepare the Garlic Butter Prawns:

6. Melt the Butter: While the risotto is baking, melt 3 tablespoons of butter in a large skillet over medium heat.
7. Sauté the Garlic: Add the minced garlic and cook for 30 seconds until fragrant.
8. Cook the Prawns: Add the peeled and deveined prawns, season with salt, black pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side until the prawns turn pink and opaque.
9. Add Lemon Juice & Parsley: Remove from heat and stir in 1 tablespoon of fresh lemon juice and chopped parsley.

Combine & Serve:

10. Check the Risotto: Remove the risotto from the oven and give it a stir. The rice should be creamy and tender. If needed, add a splash of warm broth to loosen it.
11. Mix in the Prawns: Gently fold the garlic butter prawns and any pan juices into the risotto.
12. Garnish & Serve: Sprinkle with Parmesan cheese (if using), extra parsley, and a squeeze of lemon juice. Serve immediately.