Prawn and leek risotto
9 - 11
PersonalPoints™ per serving
This risotto is creamy, rich and packed with prawns and heaps of vegies
4 cup(s), (1L)
1 whole, washed, drained, chopped
1 clove(s), crushed
Fresh lemon rind
2 tsp, grated
1¼ cup(s), (250g)
Raw peeled prawns
500 g, thawed
Frozen green peas
1 cup(s), (120g)
- Place chicken stock in a medium saucepan over high heat. Cover and bring to the boil. Reduce heat to low and keep at a simmer.
- Meanwhile, heat oil in a large saucepan over medium heat. Add leek and cook, stirring, for 5 minutes or until softened. Add garlic and rind and cook, stirring, for 2 minutes or until fragrant. Add rice and cook, stirring, for 1 minute.
- Gradually add hot stock to rice mixture, 13 cup (80ml) at a time, stirring occasionally, until all liquid has absorbed. This should take about 25 minutes. The rice should be tender but still firm to the bite, and the risotto creamy. Add prawns and peas to rice mixture halfway through adding stock. Serve risotto immediately.
SERVING SUGGESTION: Salad of rocket, spinach and blanched broccoli florets drizzled with fat-free balsamic dressing.