Quick prawn risotto
Serves: 4
Time to make: 15 mins
Total cost: $18.32 / $4.58 per serve
(at time of publication)
Ingredients
- 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 rocket, to serve
Instructions
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 455cal
-
Kilojoules 1900kJ
-
Protein 40g
-
Total fat 5g
-
–Saturated fat 2g
-
Carbohydrates 50g
-
–Sugars 3g
-
Dietary fibre 2g
-
Sodium 730mg
-
Calcium 330mg
-
Iron 2mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
