Shrimp Risotto Recipe

Ingredients :

Serves 2

• 1 tsp butter

• 2 shallots, finely chopped

• 1 stick celery stalk, finely chopped

• 3½oz / 100g Arborio or other risotto rice

• 7 fl oz / 200ml hot vegetable or fish stock

• 3½ fl oz / 100ml hot water

• 3½ fl oz / 100ml white wine

• 5½oz / 150g frozen shrimp, defrosted

• 4 tsp chopped fresh parsley

• 1 tbsp low-fat crème fraîche

• dash of lemon juice pepper

• 1 tsp fresh Parmesan, to serve

Method :

1. Heat the butter in a medium nonstick skillet over a medium heat. When the butter is hot, add the shallots and celery, and cook, stirring continuously, for 3-4 minutes until softened.

2. Add the rice and seasoning to the frying pan and stir well to coat the rice. Mix the stock and the water. Add just enough of the stock and water mixture to cover the rice and continue to cook, stirring frequently, until it is almost completely absorbed. Continue adding the stock and water in this way until it is almost completely absorbed. Add the wine and continue cooking until that is absorbed.

3. Stir the shrimp and half the parsley into the risotto and heat through.

4. Add the crème fraîche and lemon juice, stir, and serve immediately with the cheese and the remaining parsley sprinkled over. Accompany with a large mixed side salad with an oil-free French dressing.

Nutritional Facts :

Calories: 340

Fat: 6.4g

Saturated Fat: 1.9g

Salt: 1.5g