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Creamy prawn risotto
|zest and juice of 1 lemon, plus zest and juice of a second lemon, extra|
|12||green prawns, peeled and deveined, tails intact|
|1||tbsp||olive oil, plus 2 tsp olive oil extra|
|1||cloves||garlic, crushed, plus 2 extra, crushed|
|6||cups (1.5L)||salt reduced chicken or fish stock|
|1||(150g)||onion, sliced thinly|
|½||cup (125mL)||white wine|
|1½||cups (300g)||Arborio rice|
|300||ml||CARNATION Lite Cooking Cream|
|1½||cups (180g)||frozen peas, thawed|
|1/3||cup (25g)||finely grated parmesan cheese|
Combine lemon zest, juice, prawns, olive oil and one clove of garlic in a bowl, marinate whilst making the risotto.
Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.
Heat extra olive oil and margarine in a large deep frying pan on medium heat. Cook onion and extra garlic for 3 minutes, or until soft. Pour in the wine and simmer until totally evaporated. Add rice and stir to coat in onion mixture.
Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, cook until rice is tender, this will take about 25-30 minutes.
Once rice is tender, stir in CARNATION Lite Cooking Cream, the zest and juice of second lemon, simmer over low heat for 2-3 minutes or until thickened slightly. Stir through peas until heated through and fold through rocket and parmesan cheese.
Meanwhile, heat a non-stick pan over medium heat; add prawns and marinade and cook for three to four minutes. Divide risotto and prawns among bowls.
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