Prawn Risotto | Weight Watchers
This tasty Prawn Risotto is just 6 Smart Points per portion on Weight Watchers Freestyle / Flex plan
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups (200g) sugar snap peas (sliced diagonally)
- 1 ¾ cups (200g) zucchini / courgette (cut into small sticks)
- 1 tsp olive oil
- 1 onion (finely chopped)
- 1 cup (220g) risotto rice (arborio rice)
- 1 garlic clove (finely chopped or crushed)
- 1 ½ cup (200g) mushrooms (quartered )
- 1 lemon (rind and juice)
- 3 cups (750ml) fish stock (made with 1 stock cube)
- 2 ⅓ cups (300g) cooked & peeled shrimp
- chives (optional)
- salt and pepper (to taste)
Instructions
- 1
Boil a large pan of water and plunge the sliced sugar snap peas and sticks of courgettes into the water for 1 - 2 minutes. Remove from the heat, drain straight away and place in cold water to prevent them becoming too soft. Set aside.
- 2
Heat the olive oil in a large non stick saucepan and add the chopped onion. Cook over a medium heat until the onions are soft (6 - 8 mins). You will need to stir to stop the onion sticking to the bottom of the pan. If they do start to stick add a couple of tablespoons of water. Add the garlic, rice and chopped mushrooms and stir for 1 - 2 minutes. Season with salt and pepper and add the lemon zest.
- 3
Add one quarter of the stock and stir. Let the mix simmer, stirring frequently until most of the liquid has been absorbed by the rice. Add another quarter of stock, stir until it is absorbed, then repeat until all of the stock has been used.
- 4
Once you have added the last of the stock, cook the risotto, stirring frequently, for 10 minutes or until the rice is tender and most of the stock has been absorbed. Add the prawns, drained vegetables and a squeeze of lemon juice. Cook for a further 3 - 4 minutes to heat the veg and prawns.
- 5
Spoon into bowls and garnish with chopped chives.