Risottos are usually rich and packed full of butter and cheese, but this version is very light and much lower in fat. Risottos are versatile and you can use whatever flavour combo you want. Seafood works especially well in this lighter recipe because Italians never add cheese to fish or seafood risottos (or pasta either).
Serves 2
Ready in minutes 25
Per serving:
471 calories
1. Heat up a splash of oil and gently fry the onion and garlic until translucent. Add the rice and continue frying for two minutes. Add the wine and continue stirring until the wine is absorbed.
2. Now start to add the stock, ladle by ladle, stirring until the stock is absorbed between each spoonful.
1. There are so many possible variations. Try crab or chicken instead of the prawns, or replace the basil with chives or tarragon.
3. Give the risotto lots of tender loving care, by stirring regularly, and the creamy starch will come out of each grain. Continue like this for 10 to 15 minutes.
4. Add the spring onion to the risotto, continue cooking for five minutes and then add the prawns and crème fraîche.
5. Now this is the important point. You need the rice to be al dente, which means firm-to-bite (not soft and overcooked), so keep tasting it until it is time to take it off the heat (it will probably need another five minutes).
6. Add a squeeze of lemon and stir through the basil. Check the seasoning and then, for the final touch, grate some lemon zest over the top.
Not quite the risotto you were after? Try these:
Gordon's broad bean and scallop risotto
Fennel risotto with scallops
Risotto alla Milanese
Squash risotto
Lemony pea risotto with salmon
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