Prawn & lemon orzo risotto
10
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Yes, you can make a deliciously creamy risotto on a weeknight! This one uses prawns and chives to boost the flavour without a lot of work.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Garlic
2 clove(s)
Vegetable stock cube
1 cube(s)
Orzo, dry
240 g
King Prawns, Raw
300 g
Half Fat Crème Frâiche
50 g
Parmesan Cheese
40 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Chives, Fresh
2 tablespoon(s)
Instructions
1
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.
2
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.
3
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.
4
Serve the risotto topped with the remaining Parmesan and the lemon zest and chives.
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