Prawn and saffron risotto

Prawn and saffron risotto

3.5 73 évaluations

Préparation 10min

Total 30min

2 portions

Ingrédients

water lukewarm
560 g
saffron threads
½ tsp
spring onions/shallots trimmed and cut into quarters
4
garlic cloves
2
olive oil
2 tbsp
Arborio rice
180 g
dry sherry
80 g
Vegetable stock paste (see Tips)
2 tsp
sea salt to taste
1 pinch
ground black pepper to taste, plus extra to serve
1 pinch
raw prawns shelled and cleaned
200 g
lemon zest only, finely grated, no white pith
½
butter (optional)
2 - 3 tsp

Infos nut. par 1 portion

Calories 626.3 kcal / 2620.4 kJ

Protides 20.5 g

Lipides 18.8 g

Glucides 81.6 g

Fibre 3.8 g

Graisses saturées 4.7 g

Sodium 647.1 mg

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Également présenté dans

Cooking for Me and You 70 Recettes
Australie et Nouvelle-Zélande

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