Prawn and saffron risotto
TM6 TM5 TM31

Prawn and saffron risotto

3.6 (30 ratings)

Ingredients

  • 560 g water, lukewarm
  • ½ tsp saffron threads
  • 4 spring onions/shallots, trimmed and cut into quarters
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 180 g Arborio rice
  • 80 g dry sherry
  • 2 tsp Vegetable stock paste (see Tips)
  • 1 pinch sea salt, to taste
  • 1 pinch ground black pepper, to taste, plus extra to serve
  • 200 g raw prawns, shelled and cleaned
  • ½ lemon, zest only, finely grated, no white pith
  • 2 - 3 tsp butter (optional)

Nutrition
per 1 portion
Calories
2620.4 kJ / 626.3 kcal
Protein
20.5 g
Carbohydrates
81.6 g
Fat
18.8 g
Saturated Fat
4.7 g
Fibre
3.8 g
Sodium
647.1 mg

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