Garlic prawn and basil risotto

Our recipe proves risotto can be light and tasty, providing 4½ of your 5-a-day with plenty of calcium and fibre too.

Serves: 4

Time to make: 40 mins

Ingredients

275g cherry tomatoes
spray oil
black pepper
1 tablespoon olive oil
1 medium onion, thinly sliced
2 leeks, halved, thinly sliced
1 cup arborio rice
3 cloves garlic, crushed
2 cups reduced-salt chicken stock
2 large courgettezucchiniXszucchini, summer squashX, coarsely grated
300g raw prawns, peeled, deveined
½ cup basil leaves
50g feta, crumbled
2 bunches steamed broccolini or 4 cups broccoli florets, to serve

Instructions

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1 Preheat oven to 180°C. Line a baking tray with baking paper. Place tomatoes on tray, spray with oil and season with pepper. Bake for about 10 minutes.

2 Meanwhile, in a large saucepan, heat oil over medium-high. Sauté onion and leeks for 5 minutes, or until softened. Add rice and garlic to pan, then stir to coat grains in oil.

3 Add stock and 1 cup water and bring to the boil. Reduce heat and simmer, stirring occasionally, for about 20 minutes, or until rice is just tender. Stir in courgette and prawns. Cook, stirring, for 5 minutes, or until prawns are just cooked through.

4 Meanwhile, finely shred half of the basil. Stir shredded basil into risotto. Top risotto with feta, baked tomatoes and remaining basil leaves, and serve with steamed greens.

Variations

Make it gluten free: Check stock is gluten free.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 429 cal

Kilojoules 1800 kJ

Protein 29 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 9 g

Sodium 770 mg

Calcium 250 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.