Low Fat Prawn Risotto

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 cups chicken stock (or vegetable)
• 1 leek, sliced finely (or 1 chopped onion)
• 2 garlic cloves, crushed
• 2 -3 kaffir lime leaves, thinly sliced (or lime zest and a little juice)
• 1 1/2 cups arborio rice
• 250 -300 g cooked prawns (shrimp)
• 3/4 cup frozen peas
• black pepper
• sea salt
• parsley, to garnish
• parmesan cheese, this is optional (or to serve on the side)

Recipe

• 1 sauté leek in a large pan using 1/2 cup of the stock until just soft; add garlic, kaffir leaves (vein removed and cut very finely with scissors) and rice and cook a minute or two, stirring well.
• 2 bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering.
• 3 add 1 cup of the simmering stock to the pan of rice and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently until absorbed and until all the stock has been added.
• 4 add frozen peas and the sautéed prawns and stir into risotto, cook for 1-2 minutes until peas are cooked and prawns are heated through.
• 5 garnish with parsley and serve parmesan on the side for those who don’t mind the extra calories.