Prawn and Asparagus Risotto

This Prawn and Asparagus Risotto is a simple but comforting, slimming friendly meal whether you’re counting calories or following Weight Watchers.Prawn and Asparagus Risotto | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

A lot of people worry that making risotto is a long laborious task, but this recipe makes it quick and easy.

I love seafood and the prawns in this are no exception – you can also add other shellfish, or some squid.

I use the tiniest little dusting of parmesan to serve, but you can leave it off if you prefer.

Prawn and Asparagus Risotto | Slimming & Weight Watchers Friendly

If you’re looking for a delicious and filling lunch, this is also a good recipe as it heats up in
the microwave really well.  This Prawn and Asparagus Risotto is also really easy to bulk out if you’re serving more people. Just add extra rice and stock.

Risotto is one to impress your friends with at a dinner party, so why not invite them round and cook up an Italian feast!

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Prawn and Asparagus Risotto | Slimming & Weight Watchers Friendly

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Prawn and Asparagus Risotto

Votes: 14
Rating: 4.21
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Servings

Prep Time

Cooking Time

people 5 minutes 25 minutes

Calories

WW

Carbs

376kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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INGREDIENTS
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INSTRUCTIONS
  1. Into a large frying pan, spray some Low calorie cooking spray and fry the onion and garlic on a low heat until translucent (for around 5 minutes).
  2. Add the risotto rice to the pan and stir to incorporate the onions and garlic. Add in the chopped tomatoes, herbs, tomato puree and stock stirring well to mix. Leave to simmer for 10 minutes, stirring occasionally.
  3. Add the prawns, asparagus and courgette and cook for a further 10 minutes, stirring occasionally, until the liquid has been absorbed. If the rice starts to stick to the bottom, add a little more stock to loosen.
  4. The rice is ready when it feels tender and should be served a little al dente. Serve immediately and dust with a tiny sprinkle of parmesan.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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8 Comments
    1. Hi Dannielle,

      I would always use a little bit of caution when freezing rice. Also, you would have to make sure that you are using fresh prawns rather than frozen so that you’re not re-freezing them.

    1. Hi Gill,

      I’ve not tried making risotto in the IP as it tends to need stirring to get that creamy texture – it’s worth a try though! Let us know how you get on 😊

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