Prawn Risotto Recipe

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Prawn Risotto
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Ingredients:

Directions:

  1. Peel the prawns, leaving the tails on. Retain the head but discard the rest of the shell.
  2. Place stock and prawn heads in a pan and simmer for a few minutes, until heads are cooked. Add prawn meat and cook for 1 minute, until colour starts to turn opaque.
  3. Remove prawns from stock, set aside, and discard heads.
  4. Add oil and half the butter to a large pan. When hot, add the onion, garlic and chili and saute until translucent.
  5. Add tomato and rice, sir until well coated in oil, then add the wine and stir until totally absorbed.
  6. Add stock, a ladle at a time, stirring until fully absorbed before adding the next, until the rice is creamy. You may not need all the stock. Taste and season if required.
  7. Immediately before serving, add the prawns back to the rice and stir until warmed through. Stir through the torn basil and the remainder of the butter.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 811.63 Kcal (3398 kJ)
Calories from fat 289.28 Kcal
% Daily Value*
Total Fat 32.14g 49%
Cholesterol 167mg 56%
Sodium 265.92mg 11%
Potassium 130.05mg 3%
Total Carbs 87.79g 29%
Sugars 2.14g 9%
Dietary Fiber 2.1g 8%
Protein 22.67g 45%
Vitamin C 4.4mg 7%
Vitamin A 0.2mg 6%
Iron 0.2mg 1%
Calcium 67.2mg 7%
Amount Per 100 g
Calories 226.16 Kcal (947 kJ)
Calories from fat 80.61 Kcal
% Daily Value*
Total Fat 8.96g 49%
Cholesterol 46.53mg 56%
Sodium 74.1mg 11%
Potassium 36.24mg 3%
Total Carbs 24.46g 29%
Sugars 0.6g 9%
Dietary Fiber 0.58g 8%
Protein 6.32g 45%
Vitamin C 1.2mg 7%
Vitamin A 0.1mg 6%
Iron 0.1mg 1%
Calcium 18.7mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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