
Devices & Accessories
Prawn and saffron risotto
Prep. 10min
Total 30min
2 portions
Ingredients
-
water lukewarm560 g
-
saffron threads½ tsp
-
spring onions/shallots trimmed and cut into quarters4
-
garlic cloves2
-
olive oil2 tbsp
-
Arborio rice180 g
-
dry sherry80 g
-
Vegetable stock paste (see Tips)2 tsp
-
sea salt to taste1 pinch
-
ground black pepper to taste, plus extra to serve1 pinch
-
raw prawns shelled and cleaned200 g
-
lemon zest only, finely grated, no white pith½
-
butter (optional)2 - 3 tsp
Nutrition per 1 portion
Calories
626.3 kcal /
2620.4 kJ
Protein
20.5 g
Fat
18.8 g
Carbohydrates
81.6 g
Fiber
3.8 g
Saturated fat
4.7 g
Sodium
647.1 mg
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Australia and New Zealand
Australia and New Zealand
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