Low Fat Prawn Risotto Recipes

PRAWN RISOTTO (SHRIMP)

Steps:

• Heat 1 tbsp oil in a large heavy based pot over medium high heat. Spread half the prawns in a single layer, sprinkle with salt and pepper. Cook for 1 ½ minutes, then turn and cook the other side for 1 minute. Remove into bowl.
• Add a touch more oil and repeat with remaining prawns. Set aside and keep warm.
• Turn heat down to medium. Melt butter in pot then add onion and garlic. Cook for 2 minutes until translucent.
• Add wine, and stir, scraping the bottom of the pot to mix the brown bits from the prawn into the liquid. Bring to simmer and cook for 2 minutes until harsh alcohol smell is gone.
• Add rice and stir for 30 seconds until rice is translucent on edges.
• Add about 2/3 of the chicken broth. Stir, bring to simmer. Adjust heat so it's simmering gently.
• Simmer for 5 minutes. Stir, then simmer for a further 2 minutes until broth is mostly absorbed and rice is visible on the surface (see video and photos).
• Add remaining broth and milk. Stir, simmer for 3 minutes. Stir, simmer for 2 minutes.
• Risotto should be soupy and rice still a tiny bit undercooked.
• Add peas and parmesan, quickly stir.
• Taste, then add salt and pepper, then quickly stir.
• Add Extra Butter, then stir vigorously for 10 seconds (this is the step that makes it very creamy).
• Lastly, gently stir through prawns (tip in any juices too).
• Remove risotto from heat, it should be porridge-like. (Note 3, see video) To loosen, add hot tap water 2 tbsp at time and stir through.
• Give it a good final stir just before serving. Then ladle into bowls (it should ooze a bit, not be sticky lump). Garnish with parmesan and parsley if desired.

LOW FAT PRAWN RISOTTO

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.

SLIMMING WORLD FRIENDLY PRAWN RISOTTO

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.

MUSHROOM AND SHRIMP RISOTTO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
• Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
• Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
• Bake in the preheated oven for 30 minutes.

SHORTCUT SHRIMP RISOTTO

Steps:

• Make risotto per package directions. Halfway through simmering time, boil a pot of water. Add frozen shrimp and cook until they start to turn pink. Drain. Stir into risotto and serve.