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Prawn and saffron risotto

Prawn and saffron risotto
3.6 92 ratings
Prep. 10min
Total 30min
2 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

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

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Australia and New Zealand

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