On the table in 30 minutes, this comforting Italian recipe is a delicious and simple pasta dish packed with flavour.

Reduced carb Orzo (or Riso) pasta is cooked in a rich bisque-style sauce flavoured with herbs and spices, allowing it to absorb all that delicious flavour.

Contains 60% less carbohydrates and 30% more fibre and protein than the regular version.

King Prawn Risotto

A delicious Italian dish, using reduced carb and higher protein Orzo (or Riso) instead of risotto rice.

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Course: Main Course

Cuisine: Italian

Keyword: lower carb, orzo, prawns, quick, riso

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Quicker if using optional pressure cooker: 20 minutes minutes

Total Time: 2 minutes minutes

Servings: 4 people

Calories: 423kcal

Author: Liane O’Kane @ LoCarb Kitchen

Equipment

• 1 Heavy based frying/sauté pan
• 1 Large cooking pot for Orzo (Riso) with lid
• Pressure cooker optional

Ingredients

• 480 g Raw King Prawns
• 400 ml Fish stock Good quality
• 300 g Reduced Carb Riso pasta
• 4 cloves Garlic Finely chopped
• ¼-½ tsp Chilli flakes I use Birds Eye
• 1 tsp Tomato puree
• 1 pinch Saffron strands Soaked in a little boiled water
• 2 tsp Dried tarragon
• 4 tbsp Mascarpone cheese
• 3 tbsp Parmesan cheese grated
• 4 tbsp Olive oil Extra virgin
• Salt & Pepper To taste

Instructions

For the Riso

• Heat 400 ml Fish stock until almost boiling
• Add the 300 g Reduced Carb Riso pasta, plus the 1 tsp Tomato puree and stir
• Cook for 2 minutes less than the packet instructions

Alternative Riso Pressure Cooking Method

• Add the Riso to a pressure cooker
• Add 300ml fish stock and the tomato puree
• Cook on high pressure for 1 minute
• Natural pressure release for 5 minutes. Then open the pressure fully.

For the Prawns

• Heat a pan with a solid bottom until very hot
• Add 4 tbsp Olive oil
• Add the 480 g Raw King Prawns and saute for 2 minutes
• Add the 4 cloves Garlic and stir for 90 seconds
• Add the ¼-½ tsp Chilli flakes, saffron and 2 tsp Dried tarragon
• Now add the Riso. It should have absorbed most of the fish stock. If it hasn't drain off any excess but set aside (see notes).
• Mix with a spoon
• Now add the 4 tbsp Mascarpone cheese and 3 tbsp Parmesan cheese
• Stir until fully combined

Notes

If the mixture gets too thick, stir in any reserved fish stock. Alternatively, use a little vegetable or chicken stock until the mixture is thick (dropping) consistency.

Nutrition

Serving: 320g | Calories: 423kcal | Carbohydrates: 22g | Protein: 42g | Fat: 12g | Saturated Fat: 6g | Sodium: 526mg | Fiber: 23g | Sugar: 1g | Calcium: 118mg | Iron: 1mg