King Prawn Risotto

Serves 4

Per serving 348 calories
3g fat
Preparation time 10 mins
Cooking time 35 mins

Ingredients:

1 red onion, finely chopped
2 garlic cloves, crushed
600ml (1 pint) vegetable stock
1 tsp finely chopped lemongrass
225g (8oz) Arborio risotto rice
450g (1lb) peeled king prawns
150ml (1/4 pint) tomato passata
salt and freshly ground black pepper

Method

Preheat a non-stick frying pan or wok. Add the onion and garlic and dry-fry until soft.
In a saucepan, heat the stock and lemongrass to a gentle simmer.
When the onion is soft, add the rice. Gradually stir in about 450ml (3/4 pint) of stock, allowing the rice to absorb it before adding more – this will take between 15 and 20 minutes.
Add the prawns to the remaining stock and cook for 2 minutes. Pour over the rice mixture. Stir in the passata. Adjust the consistency with a little water or extra stock, if necessary, and season to taste with salt and pepper.
Spoon into warm serving bowls and serve immediately.

Here's a tip: For a creamy risotto stir in 1–2 tbsps virtually fat free fromage frais just before serving