Prawn and lemon risotto

Healthy recipes Risotto with prawn, lemon, spring onion and basil recipe

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Date Published:
01/11/2007

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

Ingredients

  • Olive oil
  • 1/2 onion, finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 150g risotto rice
  • 75ml white wine
  • 750ml warm light vegetable stock
  • A bunch of spring onions, thinly sliced
  • 150g cooked peeled prawns
  • 3 tablespoons low-fat crème fraîche
  • A squeeze of lemon
  • 1/2 bunch of basil, chopped
  • Salt and freshly ground black pepper

Nutritional Information

Per serving:
471 calories

Method: How to cook risotto with prawn, lemon, spring onion and basil

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.

Sophie's Tip

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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Comments

  1. it was just great! cooked today, whole family cleaned their plates in minutes, including my 14 months old son!!!
    Posted by Camilla on 20/10/2009 08:11:23
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  2. Watched the Lifetime version of Cook Yourself Thin and was hooked immediately. Appreciate these recipes but unable to use many of them as they're listed by weight not volume. Cooks in USA are used to cups, ounces, tablespoon and teaspoon not grams and liters. Could you include equivalents in your recipes. Much thanks. Nikki
    Posted by Nikki K on 13/05/2009 21:10:08
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  3. We love love love this recipe and it's a Friday night favourite, with a chilled glass of white! We cook it for friends too; it's become a signature dish! :) So it's definitely getting out there cos everyone asks for the recipe :) Thank you girls! K :)
    Posted by Karen A on 08/04/2009 16:51:12
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  4. I have cooked this recipe a few times now, simple and delicious. It’s perfect for a Friday night in with a glass of wine.
    Posted by michelle on 26/03/2009 15:33:16
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  5. I made this the other nite, it was really simple to make and tasted superb. Id recommend it for anyone
    Posted by Dana on 16/03/2009 18:17:27
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  6. hi mr. Ramsey my problem is when i was reading the risotto list it is in mil not oz like i'm use to so can you please help me out i watch all of your shows and have always wanted to learn how to make risotto it looks wonderful i've always liked cooking and i want so much to learn more thank you for yur time sincerly Rose Young
    Posted by Rose Young on 06/02/2009 01:23:59
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  7. Very easy to make and tastes amazing
    Posted by 0ofiona0o on 25/01/2009 21:06:20
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  8. An excellent recipe, easy to follow and quite a tasty treat. The video is also useful. So good a mere male such as I produced a wonderful healthy dish.
    Posted by Brian on 15/11/2008 16:35:10
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