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Risottos are usually very rich, packed full of butter and cheese. This version is very light and much lower in fat. Risottos are quick to make and very versatile, you can use whatever flavour combo you want. Seafood risottos work especially well with this lighter version. If I were cooking a mushroom or meat risotto I would add a little butter and a small handful of Parmesan at the end. Italians never add cheese to fish or seafood risottos or pasta either, so this rule works well with healthy eating.
Finely chop the onion and garlic.
Heat up a splash of oil and gently fry the onion and garlic until translucent. Add the rice and continue frying for 2 minutes. Add the wine and continue stirring until the wine is absorbed. Then add the stock, ladle by ladle, stirring until the stock absorbs between each one. Give it lots of tender loving care by stirring regularly and the creamy starch will come out of each grain. Continue like this for 10/15 minutes Finely slice the spring onions and add to the risotto mix, continue cooking for 5 minutes and then add the prawns and crème fraiche.
Now this is the important point, you need the rice to be al dente. This means firm to bite (not soft and over cooked) so taste it until it is the time to take it off the heat, probably will need another 5 minutes.
Then add a squeeze of lemon and stir through the basil, finally check the seasoning and serve.
There are so many variations. Crab or chicken instead of prawns or replace the basil with chive or tarragon
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