Prawn Goat Cheese Risotto Weight Watcher Friendly Recipes

PRAWN GOAT CHEESE RISOTTO - WEIGHT WATCHER FRIENDLY

Steps:

• In a medium saucepan, bring broth to a boil. Reduce heat to maintain a simmer.
• In another large saucepan sprayed with cooking spray, heat oil over medium high heat. Cook onion and garlic for 5 minutes or until onion is softened. (Can be made ahead up to this point).
• Stir in rice, coating the rice with the garlic-onion mixture. Cook for 1 minute.
• Add 1/2 cup simmering broth to the rice mixture. Cook, stirring until liquid is all absorbed. Continue adding liquid until all has been absorbed, about 20 minutes.
• Adjust heat as necessary to maintain a slow bubbling simmer. Taste the risotto before adding the prawns. It should taste creamy, and the rice "al dente".
• Just before serving main meal, add prawns and goat cheese. Cook for 2 minutes longer or until prawns are cooked through and the cheese has melted. Add the parmasan cheese and pepper.
• Remove from heat. Add the basil.
• Options: In some recipes, white wine is added to the broth mixture. Decrease the chicken broth a bit to accommodate the wine, using only about 1/2 cup.

SHRIMP AND GOAT CHEESE RISOTTO

Steps:

• In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes.
• With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
• In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes.
• Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total.
• Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.

PRAWN RISOTTO

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.

BASIC HEALTHY PRAWN RISOTTO

Steps:

• Heat the stock and mince the garlic. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions and garlic, fry gently for about 15 minutes, or until softened but not coloured.
• Add the rice and turn up the heat - the rice will now begin to lightly fry, so keep stirring. After a minute it will look slightly translucent. Add the vermouth or wine or vinegar and keep stirring. It will evaporate.
• Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outsiDe.
• Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice - is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
• About 5 mins before your risotto is finished, lightly fry off your prawns in a small pan with whatever flavours you fancy. I usually use use a little garlic and olive oil.
• Once the rice is perfect, place a lid on the pan and allow to sit for 2 minutes - this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Pop in your cooked prawns. Eat it as soon as possible, while the risotto retains its beautiful texture.