Comments Off on Green Vegetable & Prawn Risotto

Servings 2
Calories 1213 kcal
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients
 

  • 300 g risotto rice
  • 1 veg stock cube
  • 1 small onion, very finely chopped
  • 1 clove garlic, very finely chopped
  • 1 tsp dried mint, or 1 small sprig chopped of fresh
  • salt
  • ground pepper
  • 4 tbsp extra virgin olive oil
  • 800 mls boiling water, roughly
  • 40 g asparagus spears, or 5 medium, trimmed and chopped on an angle into 2cm pieces
  • 40 g frozen peas
  • 40 g frozen broad beans
  • 20 g fresh spinach
  • 50 g salted butter
  • 200 g defrosted cooked prawns
  • 50 g Parmesan cheese, grated

Instructions
 

  • Place the rice, stock cube, onion, garlic, mint, salt, pepper and oil into a microwave-safe bowl, and mix well.
  • Add 3rd of the boiling water and stir well.
  • Cover with film and pierce a couple of times.
  • Cook (I used 900 watts) for 10 minutes. Keep an eye on it. You may need to break the rice up at say 5-6 minutes.
  • Add another 3rd of the boiling water, really mix well, break up the rice, re-cover, and cook for a further 6 minutes.
  • Re stir and add the veg and last of the water, re-cover and cook for a final 5-6 minutes, or until creamy and thick.
  • Remove once cooked and stir well. Add the butter, prawns and cheese and lightly mix, rea season and cover and leave for 2-3 minutes stir again and serve.
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Nutrition Facts
Green Vegetable & Prawn Risotto
Amount per Serving
Calories
1213
% Daily Value*
Fat
 
58
g
89
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
28
g
Cholesterol
 
197
mg
66
%
Sodium
 
1503
mg
65
%
Potassium
 
546
mg
16
%
Carbohydrates
 
135
g
45
%
Fiber
 
8
g
33
%
Sugar
 
5
g
6
%
Protein
 
37
g
74
%
Vitamin A
 
2273
IU
45
%
Vitamin C
 
17
mg
21
%
Calcium
 
419
mg
42
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Asparagus, prawns
Course Seafood
Cuisine Alaska Seafood, ITV This Morning, Spanish, Spring, Summer
5 from 1 vote

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