Lemon risotto with griddled prawns

Lemon risotto with griddled prawns

Prawns add bite and a little luxury to this creamy risotto dish, serve by the ladleful to friends this weekend

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 30 mins

Method

  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

Recipe from olive magazine, July 2005.

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 30 mins

Ingredients

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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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