06/08/2026
Dinner delicious and nutritious
Lemon Prawn Risotto for Two
Ingredients
3/4cup Arborio rice (about 150 g)
200 g raw green prawns**, peeled and deveined
1 tbsp olive oil
1/2 small onion or 1 shallot, finely diced
1–2 cloves garlic**, minced
500–600 mL hot vegetable stock
1/4 cup dry white wine (optional)
100 g cherry tomatoes
2 generous handfuls baby spinach
Zest of ½ lemon
Juice of ¼–½ lemon, to taste
1/4 cup grated Parmesan
Salt and freshly ground black pepper
Method
1. Heat the stock and keep it warm.
2. Sauté the onion in the olive oil and half the butter until soft. Add the garlic for 30 seconds.
3. Stir in the Arborio rice and cook for 2 minutes.
4. Add the wine (if using) and let it absorb.
5. Add the hot stock a ladle at a time, stirring frequently, until the rice is creamy and just tender (about 18–20 minutes).
6. Stir in the cherry tomatoes for the last 3–4 minutes of cooking.
7. While the risotto cooks, season the prawns and cook them in a hot pan for **1½–2 minutes per side**, until just pink.
8. Stir the spinach into the risotto until wilted.
9. Remove from the heat and stir through the remaining butter, Parmesan, lemon zest and juice. Taste and season.
10. Fold the prawns through gently and sprinkle with parsley.
Approximate nutrition (per serve)
Calories: 500 kcal
Protein: 30 g
Carbohydrates: 48 g
Fat: 18 g
Fibre: 4 g
This version is a lovely balanced meal with plenty of protein, vegetables, and bright lemon flavour. If you like a little heat, finish it with a pinch of chilli flakes or a crack of black pepper just before serving.
