Tomato Prawn Risotto
A full-flavoured dish bursting with vitamin C, potassium and vitamins A and K.
1 large shallot, finely chopped
1 garlic clove, crushed
1 1/2 tbs butter
1 cup arborio rice
1 cup dry white wine
3 cups salt-reduced chicken stock
120g small cooked, shelled prawns, halved
2 tbs torn parsley leaves
Ingredients
6 large tomatoes1 large shallot, finely chopped
1 garlic clove, crushed
1 1/2 tbs butter
1 cup arborio rice
1 cup dry white wine
3 cups salt-reduced chicken stock
120g small cooked, shelled prawns, halved
2 tbs torn parsley leaves
Method
1. Slice 1cm off the top of each tomato and scoop out the pulp.
2. Cook shallot and garlic in 1 tbs of butter in pan over medium heat, 3 minutes. Stir in rice, then add wine and simmer until almost evaporated, about 5 minutes.
3. Add 1/2 cup stock at a time until each is absorbed and rice is tender, 20 minutes.
4. Stir in prawns, parsley and remaining 1/2 tbs butter. Season with salt and black pepper to taste. Serve in tomatoes.
Notes
NUTRITIONAL INFO PER SERVING
1,063 kJ (254 cal), 10g protein, 39g carbs, 3g fibre, 4g fat (2g sat fat), 281mg sodium
- Source:
- Prevention
- Author:
- Photographer:
- Quentin Bacon
