Ingredients
| 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 |
| 20 | g | margarine |
| 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 |
| 2 | cups (40g) | rocket |
| 1/3 | cup (25g) | finely grated parmesan cheese |
Method
-
1
Combine lemon zest, juice, prawns, olive oil and one clove of garlic in a bowl, marinate whilst making the risotto.
-
2
Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.
-
3
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.
-
4
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.
-
5
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.
-
6
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.
Nutrition
| ENERGY (kJ) | ENERGY (cal) | PROTEIN TOTAL (g) | FAT TOTAL (g) | SATURATED FATS (g) | CARBOHYDRATE (g) | SUGARS (g) | SODIUM (mg) | DIETARY FIBRE (g) | CALCIUM (mg) | |
|---|---|---|---|---|---|---|---|---|---|---|
| Average Quantity per Serving: - g | - | - | - | - | - | - | - | - | - | - |
| Average Quantity per: - g | - | - | - | - | - | - | - | - | - | - |