Prawn & lemon orzo risotto
Calorie controlled cooking spray
Vegetable stock cube(s)
1 cube(s), to make 650ml stock
King Prawns, Raw
Half Fat Crème Frâiche
1 zest(s) of 1
Lemon Juice, Fresh
- Mist a large nonstick frying pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for 1 minute.
- Stir in the orzo, then pour in 650ml stock and bring to a boil. Reduce the heat and cook, stirring often, for 8 minutes until the orzo is al dente and the liquid is almost completely absorbed.
- Stir the prawns into the orzo and cook for 2 minutes, or until the prawns are pink and cooked through. Season to taste, then stir in the crème fraîche, half the Parmesan and all of the lemon juice. Cook for 1 minute until the cheese is melted and combined.
- Serve the risotto topped with the remaining Parmesan and the lemon zest and chives.