King Prawn Risotto

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

Print Pin

Course: Main Course

Cuisine: Italian

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

Prep Time: 20

Cook Time: 10

Quicker if using optional pressure cooker: 20

Total Time: 2

Servings: 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