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Essential Sweetcorndrained 160g
drained 160gItem price
80pPrice per unit
£5/kgThis risotto can be made vegetarian with the use of vegetable stock, vegetarian hard cheese alternative and swapping the prawns for extra corn and a handful of chopped hazelnuts.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Tip the undrained can of corn and its liquid into a measuring jug and blitz until smooth using a handheld blender. Crumble the stock cubes into a saucepan, add 1.2L water and bring to a simmer.
Melt 25g butter in a lidded medium heavybased pan, then add ½ the chilli flakes, ½ the garlic and all the lemon zest. Fry for 2 minutes until fragrant. Stir in the rice, then add a ladle of stock. Cook gently, stirring until the rice absorbs the liquid, then adding another ladleful. Continue until the rice is tender with a fairly wet consistency, about 25 minutes. You may not need all the stock.
Once the rice is tender, stir in the blended corn, ½ the whole corn, 25g butter and the cheese. Season well and set aside.
Melt the remaining 25g butter in a large frying pan. When it foams, add the reserved garlic and chilli flakes and fry for 1 minute, then add the prawns and remaining corn. Fry over a high heat for 3-4 minutes, stirring until the prawns are piping hot and any excess moisture has gone. Serve the risotto in bowls, then top with the prawns and corn, some extra cheese and freshly cracked black pepper.
Try making your risotto with pearl barley instead of rice. High in fibre, barley helps to keep you feel fuller for longer.
Typical values per serving when made using specific products in recipe
Energy | 2,453kJ/ 584kcals |
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Fat | 22g |
Saturated Fat | 13g |
Carbohydrates | 73g |
Sugars | 7.6g |
Fibre | 3.8g |
Protein | 22g |
Salt | 1.4g |
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