LEMONY PRAWN & PEA RISOTTO
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Provided by Barney Desmazery
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.4 milligram of sodium
SLIMMING WORLD FRIENDLY PRAWN RISOTTO
Adapted from Sainsbury's try something new winter edition 2009, To make full fat use butter instead of low fat cooking spray, the feta cheese will count as your healthy extra.
Provided by cakeinmyface
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- .Spray cooking spray on large frying pan, cook peppers over a medium heat for 5 minutes Remove from pan and set aside.
- In same pan add more cooking spray and cook the onions until softened not coloured, stir in garlic and rice and cook for 1 min, add the stock a ladleful at a time and cook for 18 minutes, stirring constantly until all stock has been absorbed and rice is tender.
- Add prawns, peas and cooked peppers, cook for a further 2 minutes and then stir in half of the remaining cheese.
- Sprinkle with remaining cheese and parsley to serve.
Nutrition Facts : Calories 437.4, Fat 6.5, SaturatedFat 4, Cholesterol 71.1, Sodium 558.9, Carbohydrate 76.1, Fiber 6.4, Sugar 7.3, Protein 17.6
PRAWN RISOTTO
Try this authentic seafood risotto, typical of Venetian cooking
Provided by Carmelita Caruana
Categories Dinner, Lunch, Main course
Time 1h10m
Number Of Ingredients 10
Steps:
- Bring 1litre/13⁄4pints water to the boil in a large pan, add 1 tbsp salt, then tip in the prawns, garlic and bay and return to the boil for 3-5 minutes until cooked, depending on the size of the prawns. Cool then shell the prawns. If they are large, you may wish to slice them, but leave smaller ones whole. Return the heads and shells to the stock and continue to boil for 20 minutes.
- Put a medium size, heavy bottomed pan with a tight fitting lid on a low heat. Tip in the olive oil and 25g/1oz of the butter, and cook the shallots or onion for 5 minutes until soft and translucent. Add 1 tbsp of stock to stop them colouring, if necessary.
- Stir in the rice so it absorbs all the buttery oil. When it is opaque and rustling as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine - it should not evaporate into the air, so keep the heat low.
- Meanwhile, strain the stock, return to the pan, top up with water and turn up the heat. Turn up the heat under the rice, too, as you need a moderate to lively heat. Stir the rice and add stock as needed to keep a veil of water above the level of rice for 10 minutes.
- Add the prawns and tomato purée. From this point on I start to add less and less stock every time, to avoid the risk of forcing the rice to absorb too much stock. Start to taste the odd grain of rice. You want to stop cooking when it still has a tiny crunchy uncooked bit in the centre.
- Season the risotto with salt and white pepper. Take the pan off the heat, add the remaining butter and enough stock to cover the risotto by about 2.5-5cm/1-2in, you have to judge how much it will absorb. Stir well, cover and leave it to rest for 10 minutes. Stir in the chopped parsley and serve at once.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 19 grams protein, Sodium 0.6 milligram of sodium
EASY PRAWN RISOTTO WITH PEAS
Creamy prawn risotto with peas with lemon and garlic is an easy, delicious dinner recipe perfect for spring.
Provided by Alida Ryder
Categories Dinner
Time 40m
Number Of Ingredients 13
Steps:
- Peel and devein the prawns than add to a medium mixing bowl.
- Add a tablespoon of olive oil then season with salt. Heat a large skillet or pan over medium-high heat.
- Add the prawns in batches and cook for a minute per side until the prawns are opaque, pink and just cooked. Remove and set aside.
- In the same pan, add a splash of olive oil then sauté the onion for a few minutes until soft and translucent.
- Add the garlic and cook for 30 minutes. Pour in the rice and stir.
- Pour in the white wine and allow to reduce.
- Turn the heat down and add a ladle of stock at a time, stirring regularly. Continue until the rice is cooked.
- Stir in the peas, butter and parmesan then season with salt and pepper to taste.
- Add a generous squeeze of lemon juice.
- Return the shrimp to the pan, allowing to heat through for a minute then serve scattered with fresh chives.
Nutrition Facts : Calories 525 kcal, Carbohydrate 92 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 947 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 6 g, ServingSize 1 serving
LOW FAT PRAWN RISOTTO
If kaffir lime leaves are not available use fresh lime zest & a little of the juice. I buy green king prawns and sauté them in a little olive oil and garlic until they are just pink because they will cook a little more once added to the risotto.
Provided by Ninna
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering.
- 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.
- 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.
- Garnish with parsley and serve parmesan on the side for those who don't mind the extra calories.
Nutrition Facts : Calories 456, Fat 4.8, SaturatedFat 1.2, Cholesterol 87.8, Sodium 815.3, Carbohydrate 77.6, Fiber 3.7, Sugar 6.9, Protein 22.7
TUNA CHILLI RISOTTO (LOW FAT)
I use stock to sauté the onions because my DH cannot have fat in his diet - it works very well, maybe it is just a little quicker to soften if oil is used. UPDATE - As my DH is no longer on a fat free diet, I now use extra virgin olive oil instead of the stock to saute the onion/leek and rice.
Provided by Ninna
Categories Tuna
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté onion or leek in pan with the extra stock (or olive oil) add chilli and rice and cook 1-2 minutes.
- Using a medium size saucepan bring stock to the boil, then reduce heat and allow to simmer.
- Add 1 cup of the simmering stock to the rice, onion mixture and stir until stock has been absorbed; continue adding stock, a cup at a time and stirring frequently.
- Add peas, tuna and lemon juice & zest and stir into risotto, cook another minute or two to heat through.
- Serve parmesan on the side.
Nutrition Facts : Calories 463.3, Fat 6.2, SaturatedFat 1.6, Cholesterol 46.3, Sodium 730.6, Carbohydrate 64.9, Fiber 3.3, Sugar 6.5, Protein 33.7
CHICKEN, SAFFRON RISOTTO (LOW FAT)
There is very little fat in this risotto because I have subbed stock for olive oil for sautéing. For health reasons DH cannot have oil or fat in his diet but this works really well without any.
Provided by Ninna
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sauté leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.
- Add saffron and rice and stir until moistened.
- Bring chicken stock to the boil, then reduce heat to simmer.
- Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.
- Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.
- Serve with parmesan cheese on the side - optional.
- *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.
Nutrition Facts : Calories 492.2, Fat 10.7, SaturatedFat 3, Cholesterol 56.1, Sodium 478.8, Carbohydrate 67.4, Fiber 3.7, Sugar 7.2, Protein 28.7
5-INGREDIENT SHRIMP RISOTTO
This shrimp risotto uses the shrimp shells and tails to create a flavorful stock that will infuse into the rice as it cooks! The bright lemon combined with the homemade stock and peppery arugula creates a taste that's so bold, you'll never believe it only took 5 ingredients to make!
Provided by Valerie Bertinelli
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put the shrimp shells and tails, 3 cloves of garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a medium saucepan. Cover with 7 cups of water and bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes.
- Strain the shrimp broth into a large liquid measuring cup. Discard the shells and garlic. You should be left with 6 cups of broth. If the broth reduced more, just supplement with a little extra water to yield 6 cups. Add the broth back into the empty saucepan and keep warm over low heat.
- Heat a large straight-sided skillet or braiser over medium-high heat. Heat 1 tablespoon of oil until shimmering. Add the chopped shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink, about 5 minutes. Meanwhile, thinly slice the remaining 3 cloves of garlic and set aside. Transfer the cooked shrimp to a plate and set aside.
- Reduce the heat to medium low and add 1 tablespoon of oil if the skillet is too dry, then add the sliced garlic. Cook, stirring frequently, until fragrant and just starting to soften, about 1 minute. Stir in the arborio rice until coated with the oil. Add the lemon juice and cook, stirring occasionally, until it has been mostly absorbed, about 2 minutes.
- Ladle 1 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes; you will know it's time to add more stock when you move the rice aside and no liquid pools in the center.
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente and creamy, 20 to 25 minutes. If you run out of broth before the risotto is at its desired doneness, add some water.
- Stir in the arugula, shrimp and half of the lemon zest and cook until the arugula wilts slightly.
- Serve topped with the remaining lemon zest.
GARLIC PRAWN RISOTTO
Make and share this Garlic Prawn Risotto recipe from Food.com.
Provided by Poppy
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Blanch peas and zucchini in boiling water for 1 minute, then drain, refresh under cold water and drain again.
- Set aside.
- Heat oil in a large frypan, add onion and saffron, and cook over low heat for 2-3 minutes or until onion is softened but not coloured.
- Add the rice, garlic and mushrooms and cook, stirring, for 2 minutes.
- Add lemon rind and a third of the stock and simmer, stirring occasionally, until most of the liquid is absorbed.
- Repeat twice by separately adding the remaining thirds of stock.
- Add prawns, blanched vegetables and lemon juice, and cook for 1-2 minutes or until heated through.
- Stir in parsley and season.
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