Prawn and saffron risotto

Prawn and saffron risotto

3.6 79 ratings

Prep. 10 min

Total 30 min

2 portions

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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