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 rocketarugulaX, 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.

Nutrition Info (per serve)

Kilojoules 1900kJ

Calories 455cal

Protein 40g

Total fat 5g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 3g

Dietary fibre 2g

Sodium 730mg

Calcium 330mg

Iron 2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.