Prawn and Snowpea Rissotto

"I found this on a thread on a weightloss site a while ago, can't remember who posted it, but it has 5 WW points per serve. I have made a few alternations based on taste."
 
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Ready In:
55mins
Ingredients:
11
Serves:
3-4
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ingredients

  • 700 g large raw shrimp, peeled deveined tails left intact
  • 1 cup snow peas, trimmed and sliced in half on the diagonal
  • 1 12 cups arborio rice
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 12 cup white wine
  • 1 liter chicken stock, simmering
  • 2 tablespoons light margarine spread
  • 14 cup parmesan cheese
  • 14 cup parsley, roughly chopped
  • freshly ground blac pepper (I use a lot!)
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directions

  • Heat a medium sized heavy based pan. Add the canola spread, onion and garlic, cooking for 3 to 5 mins or until lightly coloured. Stir in the rice, then pour in the white wine and cook until liquid is reduced by half.
  • Add the stock, 1 cup at a time, stirring continuously to avoid sticking. Add the prawns and snow peas with the last cup of stock, then cook 2 to 3 mins or until prawns are pink and just cooked.
  • Stir in the parmesan and parsley, season to taste and serve.

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