Prawn Risotto


This tastes so creamy you would never guess it’s low fat – 340 kcals and 6.4g fat per serving. Great served with a salad on the side.

Serves 4

400ml or 14 fl oz hot veg stock
200 ml or 7 fl oz hot water
200ml or 7 fl oz white wine
2 teaspoons butter
4 shallots finely chopped
salt and freshly ground black pepper
200g or 8oz arborio or other risotto rice
300g or 12oz frozen raw tiger prawns*, defrosted
handful chopped fresh parsley
2 tablespoons half-fat creme fraiche
dash of lemon juice
parmesan shavings to serve

Heat the butter in a pan over a medium heat, then add the shallots and cook for 4 mins until soft.

Add the rice, salt and black pepper to the pan and stir well to coat the rice.

Mix the stock and water together and add just enough to cover the rice. Continue to cook stirring frequently until is almost all absorbed. Continue adding the water and stock in this way. Then add the wine and stir until absorbed.

Stir in the prawns and half the parsley and heat through.

Add the creme fraiche and lemon juice – have a quick taste to check the seasoning.

Divide between 4 plates and sprinke with parmesan shavings and the remaining parsley.

*if using cooked prawns – add them in the last 3 mins of cooking

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