Garlic prawn and basil risotto
- 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 courgetteszucchini, 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
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.
Nutrition Info (per serve)
Total fat 9g
Saturated fat 2g
Dietary fibre 9g
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.
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