Recipe

Risotto With Prawn Lemon Spring Onion And Basil Recipe

Add Step-by-Step Photos	Kerrymarie / All my dishes 2 years, 2 months ago 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. Seafood works especially well i... More Prep:5m Cook:20m Servings:2	Kerrymarie
	low fat easy tasty

Does this look good? Yeah! / Nope

Recent Gawkers

mbeards2

j5uliana

marky90

kellay

werblond

obie85

biceps15

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

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.

Now start to add the stock, ladle by ladle, stirring until the stock is absorbed between each spoonful.

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.

Add the spring onion to the risotto, continue cooking for five minutes and then add the prawns and crème fraîche.

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).

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.

Not quite what you're looking for? See more Pasta And Rice / Rice

Or see more just like this