King Prawn Risotto

King Prawn Risotto (gf)

30-35 minute recipe, a quick, easy dish to make.

Per portion: 521 calories

(31g Protein, 80.3g Carbohydrates, 8g of Fat) 

Ingredients:

160g arborio Rice
250g uncooked king prawns 
50g frozen Garden Peas
1 white onion - finely chopped
1 knorr stock cube (Vegetable) 
1 lemon - juiced
35g hard italian cheese
2 garlic cloves - finely chopped

Equipment:

Deep Pan
Cheese Grater
Juicer

Method:

Fry the onion on a low to medium heat till the onion turns translucent.

Boil a kettle while the onion is frying. Dissolve the stock cube in 800ml of boiling water. 

Add the garlic to the pan, and fry for another 2 minutes. 

Add the arborio rice to the pan and cook for 1 min to coat the grains in the fragrance. Add a little more oil if your pan is looking dry. 

Add the dissolved stock, one ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is almost cooked, 

Add  the frozen peas and king prawns to the pan with the last ladle of stock. Cook for 3-5 minutes until cooked and the prawns have turned pink and opaque.

Add half the italian cheese and the lemon juice to the pan and save half shaved for decoration. 

Season with black pepper and the shaved cheese, and a drizzle of olive oil.