Garlic Prawn Risotto Recipe
🕒 Total Time: 40 minutes
🥄 Servings: 4
Ingredients:
- 225g peas
- 120g zucchini
- 2 tbsp olive oil
- 1 onion
- 1/2 tsp saffron thread
- 250g arborio rice
- 4 cloves garlic
- 225g button mushrooms
- Juice and rind of 1 lemon
- 3 tbsp flat-leaf parsley
- 900ml vegetable stock
- 300g prawns
Instructions:
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Prepare Vegetables:
- Blanch peas and zucchini in boiling water for 1 minute, then drain.
- Refresh under cold water and drain again. Set aside.
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Sauté Aromatics:
- Heat olive oil in a large frypan over low heat.
- Add chopped onion and saffron, cook for 2-3 minutes until softened but not colored.
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Cook Rice:
- Stir in arborio rice, minced garlic, and sliced mushrooms, cook for 2 minutes.
- Add lemon rind and one-third of the vegetable stock.
- Simmer, stirring occasionally, until most of the liquid is absorbed.
-
Repeat Stock Addition:
- Gradually add the remaining thirds of vegetable stock separately, stirring occasionally until absorbed.
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Add Prawns and Vegetables:
- Incorporate prawns, blanched peas, zucchini, and lemon juice.
- Cook for 1-2 minutes until heated through.
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Final Touches:
- Stir in chopped parsley and season with salt and pepper to taste.
Enjoy this flavorful and healthy Garlic Prawn Risotto, perfect for a quick and satisfying meal!
Nutritional Information (Per Serving):
- Calories: 446.8
- Fat: 9.7g
- Saturated Fat: 1.6g
- Cholesterol: 96.2mg
- Sodium: 707.3mg
- Carbohydrates: 65.8g
- Fiber: 6.2g
- Sugar: 6.4g
- Protein: 23.4g
This dish is low in cholesterol and packed with wholesome ingredients, making it a nutritious option for any mealtime. Enjoy the delightful combination of flavors in this Garlic Prawn Risotto, cooked to perfection on your stovetop in less than 60 minutes!
