Risotto With Prawn Lemon Spring Onion And Basil |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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471 calories per serving. Risottos are usually rich and packed full of butter and cheese, but this version is very light and much lower in fat. Risottos are versatile and you can use whatever flavour combo you want. Read more . Seafood works especially well in this lighter recipe because Italians never add cheese to fish or seafood risottos (or pasta either). Ingredients:
olive oil |
1/2 onion, finely chopped |
1 clove of garlic, peeled and finely chopped |
150g risotto rice |
75ml white wine |
750ml warm light vegetable stock |
a bunch of spring onions, thinly sliced |
150g cooked peeled prawns |
3 tablespoons low-fat crème fraîche |
a squeeze of lemon |
1/2 bunch of basil, chopped |
salt and freshly ground black pepper |
Directions:
1. Heat up a splash of oil and gently fry the onion and garlic until translucent. Add the rice and continue frying for two minutes. Add the wine and continue stirring until the wine is absorbed.
2. Now start to add the stock, ladle by ladle, stirring until the stock is absorbed between each spoonful.
3. Give the risotto lots of tender loving care, by stirring regularly, and the creamy starch will come out of each grain. Continue like this for 10 to 15 minutes.
4. Add the spring onion to the risotto, continue cooking for five minutes and then add the prawns and crème fraîche.
5. Now this is the important point. You need the rice to be al dente, which means firm-to-bite (not soft and overcooked), so keep tasting it until it is time to take it off the heat (it will probably need another five minutes).
6. Add a squeeze of lemon and stir through the basil. Check the seasoning and then, for the final touch, grate some lemon zest over the top.
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