Quick prawn risotto

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 15 mins

Ingredients

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1 teaspoon olive oil

1 onion , diced

2 x 250g pouches SunRice 90 seconds white rice

¾ cup salt-reduced chicken stock

1 lemon, finely grated rind and ¼ cup juice

2 tablespoons grated parmesan

600g cooked prawns, peeled, de-veined (about 6 per person)

½ cup torn basil leaves (optional)

pepper, to season

extra parmesan, shaved, to serve

4 cups rocketarugulaX, to serve

Instructions

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1 Heat oil in a deep non-stick frying pan over a barbecue wok burner on a medium heat. Add onion. Cook for 3 minutes, or until soft. Add rice and stir until well combined. Add stock, 3/4 cup of water, lemon rind and juice. Stir until well combined and mixture comes to the boil. Reduce heat and simmer for 6-8 minutes, or until rice is hot and liquid has reduced by two-thirds.

2 Add parmesan and prawns. Stir until well combined. Cook for 1 minute, or until prawns are heated through. Stir basil through (if using). Season risotto with pepper. Serve topped with extra parmesan and rocket on the side.

Variations

Fish or other seafood also work well in this recipe.

Nutrition Info (per serve)

Calories 455 cal

Kilojoules 1900 kJ

Protein 40 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 3 g

Dietary fibre 2 g

Sodium 730 mg

Calcium 330 mg

Iron 2 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.

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