Thu, May 24 2012

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
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
Nutrition Information
Serving Size 1 (14g) Recipe makes 4 servings Calories 104 Calories from Fat 103 (99%) Amount Per Serving %DV Total Fat 11.5g 17% Saturated Fat 7.3g 36% Monounsaturated Fat 3.0g Polyunsaturated Fat 0.4g Trans Fat 0.0g Cholesterol 30mg 10% Sodium 81mg 3% Potassium 3mg 0% Total Carbohydrate 0.6g 0% Dietary Fiber 0.0g 0% Sugars 0.6g Protein 0.1g 0%
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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.
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