Risotto primavera with prawns
10
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Salt reduced chicken stock
3 cup(s), (750ml)
Dried saffron
1 tsp, pinch
Olive oil
1½ tbs
Brown onion
1 large, finely chopped
Garlic
2 clove(s), crushed
Arborio rice
1 cup(s), (200g)
Reduced-alcohol white wine
½ cup(s), (125ml)
Frozen green peas
½ cup(s), thawed (60g)
Frozen broad beans
85 g, (½ cup), thawed, peeled
Raw peeled prawns
16 small, King, (peeled, deveined, tails intact)
Rocket
60 g
Fresh basil
¼ cup(s), coursely chopped
Grated parmesan cheese
¼ cup(s), (20g)
Fresh lemon rind
2 tsp
Fresh basil
2 tbs, sprigs
Instructions
1
Combine stock and saffron in a medium saucepan over high heat and bring to the boil. Reduce heat and simmer, covered, until required.
2
Heat 1 tbs oil in a large saucepan over medium heat. Cook onion and garlic, stirring, for 4–5 minutes or until softened. Add rice and stir to coat. Add wine and bring to the boil. Simmer until reduced by half.
3
Reduce heat and add hot stock mixture, a ladle (½ cup/125ml) at a time, stirring constantly, for 20–25 minutes or until rice is just tender. Add peas and broad beans in last 2 minutes of cooking.
4
Meanwhile, heat remaining 2 tsp oil in a non-stick frying pan over medium-high heat. Cook prawns for 2 minutes each side or until just cooked through.
5
Stir rocket and basil into risotto. Serve topped with prawns, parmesan, lemon rind and basil sprigs.
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