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Photo of Prawn and leek risotto by WW

Prawn and leek risotto

9 - 11
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
This risotto is creamy, rich and packed with prawns and heaps of vegies


Chicken stock

4 cup(s), (1L)

Olive oil

1 tbs


1 whole, washed, drained, chopped


1 clove(s), crushed

Fresh lemon rind

2 tsp, grated

Arborio rice

1¼ cup(s), (250g)

Raw peeled prawns

500 g, thawed

Frozen green peas

1 cup(s), (120g)


  1. 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.
  2. 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.
  3. 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.