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Prawn, lemon & artichoke risotto
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2 tsp Essential Olive Oil
2 cloves garlic, sliced
125g Essential Long Grain Easy Cook Rice
300ml Cooks’ Ingredients Chicken Stock
175g pack Essential Cooked Peeled Prawns
390g can Essential Artichoke Hearts, drained then each piece halved
½ x 25g pack flat leaf parsley, roughly chopped
1 unwaxed lemon, finely grated zest, plus a squeeze of juice
Chilli flakes, to serve (optional)
1. Heat the oil in a medium saucepan and add the garlic. Sizzle for a few seconds, then add the rice and stock. Simmer over a low heat, stirring regularly, for 12-15 minutes until the rice is al dente and creamy.
2. Fold in the prawns and artichokes and let the risotto rest for a few minutes. Fold in the parsley and a squeeze of lemon juice, then season, if needed.
3. Serve with the lemon zest and chilli flakes (if using)scattered over the top. A wedge or two of lemon on the side for squeezing over is good too.
Cook’s tip Prawns are an excellent source of low-fat protein. They are also rich in selenium and vitamin E – both are antioxidants that help protect cells from the damage caused by oxidative stress.
Typical values per serving:
1 of your 5 a day; low in saturated fat; high in protein.
This recipe was first published in September 2020.
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