Lemon risotto with griddled prawns

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olive magazine

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1. Cook the garlic and spring onion in 2 tbsp oil for 2 minutes or until softened. Add the rice and cook for a few minutes until shiny and opaque. Reduce the heat and add the stock, a ladleful at a time, stirring until each one is absorbed - this will take about 15-20 minutes.
2. The rice should be creamy but firm to the bite (you may not need all the stock). Add the lemon zest and juice and soured cream. Season well.
3. Meanwhile, thread the prawns onto 2 bamboo skewers and griddle (char-grill) for 1 minute each side or until cooked. Serve with the lemon risotto.

Per serving

555 kcalories, protein 24.8g, carbohydrate 80.7g, fat 17 g, saturated fat 4.5g, fibre 1.4g, salt 2.62 g

http://www.bbcgoodfood.com/recipes/3641/

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Ingredients

• 1 garlic clove , finely chopped
• 2 spring onions , finely chopped
• olive oil
• 200g risotto rice
• chicken stock fresh, cubes or concentrate, made up to 1.2 litres, at a simmer
• 1 lemon , zested and juiced
• 3 tbsp soured cream
• 10 large, raw prawns , shelled

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 1 garlic clove , finely chopped
• 2 spring onions , finely chopped
• olive oil
• 200g risotto rice
• chicken stock fresh, cubes or concentrate, made up to 1.2 litres, at a simmer
• 1 lemon , zested and juiced
• 3 tbsp soured cream
• 10 large, raw prawns , shelled

Per serving

555 kcalories, protein 24.8g, carbohydrate 80.7g, fat 17 g, saturated fat 4.5g, fibre 1.4g, salt 2.62 g

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