Prawn and Fennel Risotto
Looking for a dinner that feels a bit fancy but isn’t a headache to make? This Prawn and Fennel Risotto hits the spot with creamy rice, tender prawns, and the subtle kick of fennel.
Ingredients
- 3 tablespoon olive oil
- 1 small onion finely chopped
- 140 g risotto rice
- 1 lemon juice and zest
- 750 ml vegetable stock hot
- 150 g fennel thinly sliced
- 20 g parmesan finely grated
- 170 g raw king prawns shelled
- ¼ teaspoon chilli flakes
Instructions
- Heat 1 tablespoon of olive oil in a large frying pan. Add the finely chopped onions and thinly sliced fennel and saute over low heat for 5 minutes until softened.
- Increase the heat to medium, add the risotto rice and stir for 1-2 minutes until the rice turns translucent.
- Pour in the lemon juice and stir to combine.
- Add a ladleful of stock and stir until the stock is fully absorbed, then add another ladleful of stock and carry on this way until the rice is cooked al dente.
- In the meantime, heat the remaining oil with the chilli flakes in a small frying pan over medium-high heat.
- Add the prawns and cook for 3-4 minutes, until the prawns are pink and fully cooked through. Take them off the heat immediately.
- When the risotto is cooked, stir in the parmesan and lemon zest.
- Divide the fennel risotto between bowls, top with prawns and drizzle with a little chilli oil from the pan. Serve with extra parmesan cheese if desired.
Nutrition
Calories: 539kcalCarbohydrates: 75gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 101mgSodium: 2109mgPotassium: 514mgFiber: 6gSugar: 9gVitamin A: 1161IUVitamin C: 39mgCalcium: 213mgIron: 4mg
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