Creamy prawn risotto

  • cooking time
    40 m
  • calories per serve
    455 cal
  • serves
    6
zest and juice of 1 lemon, plus zest and juice of a second lemon, extra
12
green prawns, peeled and deveined, tails intact
1 tbsp
olive oil, plus 2 tsp olive oil extra
1 cloves
garlic, crushed, plus 2 extra, crushed
6 cups (1.5L)
salt reduced chicken or fish stock
20 g
margarine
1 (150g)
onion, sliced thinly
½ cup (125mL)
white wine
cups (300g)
Arborio rice
300 mL
CARNATION Lite Cooking Cream
cups (180g)
frozen peas, thawed
2 cups (40g)
rocket
1/3 cup (25g)
finely grated parmesan cheese
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
611 g
1904
20.4
16.9
7.6
50.5
7.9
897
3.7
145
Average Quantity
per:
100 g
312
3.3
2.8
1.2
8.3
1.3
147
0.6
24

Method

  1. Combine lemon zest, juice, prawns, olive oil and one clove of garlic in a bowl, marinate whilst making the risotto.

  2. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.

  3. Heat extra olive oil and margarine in a large deep frying pan on medium heat. Cook onion and extra garlic for 3 minutes, or until soft. Pour in the wine and simmer until totally evaporated. Add rice and stir to coat in onion mixture.

  4. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, cook until rice is tender, this will take about 25-30 minutes.

  5. Once rice is tender, stir in CARNATION Lite Cooking Cream, the zest and juice of second lemon, simmer over low heat for 2-3 minutes or until thickened slightly. Stir through peas until heated through and fold through rocket and parmesan cheese.

  6. Meanwhile, heat a non-stick pan over medium heat; add prawns and marinade and cook for three to four minutes. Divide risotto and prawns among bowls.

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