Prawn Goat Cheese Risotto Weight Watcher Friendly Recipes

Steps:

• In a medium saucepan, bring broth to a boil. Reduce heat to maintain a simmer.
• In another large saucepan sprayed with cooking spray, heat oil over medium high heat. Cook onion and garlic for 5 minutes or until onion is softened. (Can be made ahead up to this point).
• Stir in rice, coating the rice with the garlic-onion mixture. Cook for 1 minute.
• Add 1/2 cup simmering broth to the rice mixture. Cook, stirring until liquid is all absorbed. Continue adding liquid until all has been absorbed, about 20 minutes.
• Adjust heat as necessary to maintain a slow bubbling simmer. Taste the risotto before adding the prawns. It should taste creamy, and the rice "al dente".
• Just before serving main meal, add prawns and goat cheese. Cook for 2 minutes longer or until prawns are cooked through and the cheese has melted. Add the parmasan cheese and pepper.
• Remove from heat. Add the basil.
• Options: In some recipes, white wine is added to the broth mixture. Decrease the chicken broth a bit to accommodate the wine, using only about 1/2 cup.

Steps:

• Place the stock in a saucepan, bring to the boil, then reduce heat to low and keep stock at a simmer.
• Meanwhile, heat the butter and olive oil in a deep frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes until softened, but not coloured. Stir in the garlic, then add the rice and cook, stirring, for 1 minute to coat the grains. Add the wine and allow the liquid to evaporate. Add the stock, a ladleful at a time, stirring occasionally, allowing each ladleful to be absorbed before adding the next. Continue until you have one ladleful of stock left - this should take about 20 minutes. Add the prawns with the final ladleful of stock and continue to stir for 2-3 minutes until the prawns are cooked through. Stir in the parmesan, then cover and remove from the heat.
• Peel the avocados, dice and toss in the lemon juice. Just before serving, carefully stir the avocado mixture into the risotto. Serve in bowls topped with extra parmesan and chopped chives.

Steps:

• Heat 1 tbsp oil in a wide pan and fry the pancetta for 2 mins on each side. Drain on kitchen paper, then crumble. Fry the onion in the same pan for 5 mins until soft.
• Stir in the rice and garlic for 2 mins to coat in the oil. Add half the stock, bring to the boil and simmer for 5 mins until absorbed. Add the remaining stock, a ladleful at a time, constantly stirring until the rice is tender, about 20 mins.
• Stir in most of the watercress and the parmesan. Season well. Add the lemon zest and a squeeze of juice.
• Spoon half the risotto onto a plate (use for lunch the next day, see tip below). Add the prawns to the pan and cook for 2 mins until pink. Toss the rest of the watercress with 1 tsp oil and lemon juice. Serve over the risotto with some pancetta and parmesan.

Steps:

• Blitz most of the watercress in a food processor with the basil and 1 tbsp of the olive oil until you have a smooth purée. Set aside.
• Heat the remaining oil and the butter in a large saucepan over a medium heat. Add the onion and a pinch of salt and cook on a low heat for 15 mins or until softened. Stir through the garlic and cook for 1 min. Add the rice and fry for 2 mins. Pour in the wine, simmer and reduce by half. Add half the stock and bring to a rapid simmer, stirring until the stock is absorbed. Once absorbed, add a ladleful of stock at a time and cook until the rice is al dente, stirring continuously for 20-25 mins, or until you have a loose risotto with a little bite - you may not need all the stock.
• Stir the watercress and basil purée through the risotto with the parmesan and lemon zest. Loosen the risotto with a dash more stock or hot water and season to taste.
• Top with the crumbled goat's cheese, toasted hazelnuts, reserved watercess and a drizzle of olive oil.

Steps:

• In a medium saucepan, bring the stock to a simmer. Add the shrimp, cover and simmer over moderate heat until just cooked, about 2 minutes.
• With a slotted spoon, transfer the shrimp to a plate to cool. Cover the stock and keep it at barely a simmer.
• In a medium saucepan, melt the butter in the olive oil. Add the garlic and onion and cook over low heat, stirring, until softened, about 4 minutes.
• Add the rice and cook over moderate heat, stirring, until it is coated with oil, about 1 minute. Add the wine and simmer until almost evaporated, about 3 minutes. Add 1 scant cup of the simmering stock and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, about 25 minutes total.
• Stir in the shrimp. Remove the risotto from the heat and stir in the basil, goat cheese, Parmesan, ginger and lemon zest. Season the risotto with salt and pepper and serve.

Steps:

• In a small sauce pan, combine the water wine and bay leaf and bring it to a boil. Add the frozen shrimp and cook, uncovered, until the shrimp turn pink and opaque in the center. With a slotted spoon, remove the prawns and set aside. Strain the remaining liquid into a measuring cup and discard the bay leave. Set the shrimp stock aside.
• Turn the rice cooker on and set it on the Quick Cook cycle. When the pot is hot, add the oil, then the onions and garlic and saute until the onions are soft. Add the spinach and cook until the leaves wilt. Add the rice and stir to coat the grains with oil and cook until the rice becomes transparent, except for a white spot on each grain, approximately 3 to 5 minutes.
• In a separate bowl, combine the reserved shrimp stock and enough chicken stock until you have three cups of liquid. Add the liquid to the rice cooker pot and stir to combine it with the remaining ingredients.
• Set the rice on the regular or Porridge cycle and set a timer for 20 minutes and close the cover. After 20 minutes, add the shrimp to the pot and stir. Close the cover one more time and allow the rice to steam for 5 minutes.
• The risotto came out very sticky, like rice pudding, but very flavorful. I added only a pinch of sea salt and fresh ground pepper to each bowl of risotto before serving.