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    You are in: Home / Recipes / Low Fat Prawn Risotto Recipe
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    Low Fat Prawn Risotto

    Low Fat Prawn Risotto. Photo by Ninna

    1/1 Photo of Low Fat Prawn Risotto

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Ninna's Note:

    If kaffir lime leaves are not available use fresh lime zest & a little of the juice. I buy green king prawns and sauté them in a little olive oil and garlic until they are just pink because they will cook a little more once added to the risotto.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Bring stock to the boil in a medium saucepan, and then reduce heat to keep simmering.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Garnish with parsley and serve parmesan on the side for those who don’t mind the extra calories.

    Ratings & Reviews:


    Nutritional Facts for Low Fat Prawn Risotto

    Serving Size: 1 (488 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 456.0
    Calories from Fat 43
    Total Fat 4.8 g
    Saturated Fat 1.1 g
    Cholesterol 87.7 mg
    Sodium 815.3 mg
    Total Carbohydrate 77.5 g
    Dietary Fiber 3.6 g
    Sugars 6.8 g
    Protein 22.6 g

    The following items or measurements are not included:

    kaffir lime leaves

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