Garlic Prawn Risotto

Garlic Prawn Risotto

There's a rule that you shouldn'’t add cheese to seafood. The salty feta and Parmesan works so well in this dish that we've tossed that rule out the window.

CAL P/SERVE
327
kJ P/SERVE
1370
FAT P/SERVE
7.4g
CARBS P/SERVE
28.2g
PROTEIN P/SERVE
33g
SUGAR P/SERVE
4.8g
SODIUM P/SERVE
601g
FAT
%
1.1%
ENERGY RDI%
15.7%

This is a great dish to have when friends drop around, they will be impressed. If you love garlic please add more.

This recipe is low fat, low sodium, low sugar and is a good source of protein.

Ingredients

  • 2 cups Arborio Rice
  • 1 large onion, diced
  • 500g raw prawns, deveined and shelled
  • ½ cup dry white wine
  • 6 cups salt reduced chicken stock
  • 6 large cloves garlic
  • 50g Baby Spinach Leaves (a big handful)
  • Sprinkle of dried thyme
  • S & P to taste
  • 1 tbsp. Olive oil
  • 2 tbsp. crumbles feta
  • 2 tbsp. fresh grated parmesan cheese

Method

  1. Place stock in a med pot and simmer on the stove until ready.
  2. Heat oil in a large non-stick frypan, med heat.  Add onion and sauté for 5 mins until becomes translucent.  Add rice and coat with onion for 1 min.  Add wine and stir until wine has been absorbed.
  3. Now add a ladle of your simmering stock into the pan and stir.  This will be absorbed in 1-2 mins and keep repeating the process for approximately 4 more ladles.
  4. Add sprinkle of thyme and crushed garlic.  Stir.  Add 2 more ladles, one at a time.  When this has been absorbed, taste the rice and if cooked add the prawns into pan.  They will start to turn opaque after 5 mins, do not overcook.Add spinach, this will wilt in a couple of minutes.
  5. Taste the dish, season with S & P.  Add parmesan cheese and feta.
  6. Serve with a side salad..

Nutrition Table

Servings: 4 Serving size:647g
Average Serve Average 100g
Energy 1370 kJ 212 kJ
  327 Cal 51 Cal
Protein 33 g 5.1 g
Fat, total 7.4 g 1.1 g
- Saturated 2.6 g 0.4 g
Carbohydrate 28.2 g 4.4 g
- Sugars 4.8 g 0.7 g
Sodium 601 mg 93 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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