Prawn Goat Cheese Risotto Weight Watcher Friendly Recipes

PRAWN GOAT CHEESE RISOTTO - WEIGHT WATCHER FRIENDLY

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.

HEARTY SHRIMP RISOTTO

Steps:

• In a small saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add the rice, thyme, bay leaf and pepper; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed., Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Add the shrimp and spinach; cook until shrimp turn pink and spinach is wilted., Stir in cheese. Discard thyme and bay leaf. Serve immediately.

SHRIMP AND GOAT CHEESE RISOTTO

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.

AVOCADO & PRAWN RISOTTO (GLUTEN-FREE)

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.