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A white bowl of shrimp risotto
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Prawn Risotto | Weight Watchers

This tasty Prawn Risotto is just 6 Smart Points per portion on Weight Watchers Freestyle / Flex plan
Course Main Course
Cuisine Italian
Keyword Weight Watchers dinner, weight watchers risotto
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Calories 373kcal
Author Marianne

Ingredients

  • 2 cups (200g) sugar snap peas sliced diagonally
  • 1 ¾ cups (200g) zucchini / courgette cut into small sticks
  • 1 tsp olive oil
  • 1 onion finely chopped
  • 1 cup (220g) risotto rice arborio rice
  • 1 garlic clove finely chopped or crushed
  • 1 ½ cup (200g) mushrooms quartered
  • 1 lemon rind and juice
  • 3 cups (750ml) fish stock made with 1 stock cube
  • 2 ⅓ cups (300g) cooked & peeled shrimp
  • chives optional
  • salt and pepper to taste

Instructions

  • Boil a large pan of water and plunge the sliced sugar snap peas and sticks of courgettes into the water for 1 - 2 minutes. Remove from the heat, drain straight away and place in cold water to prevent them becoming too soft. Set aside. 
  • Heat the olive oil in a large non stick saucepan and add the chopped onion. Cook over a medium heat until the onions are soft (6 - 8 mins). You will need to stir to stop the onion sticking to the bottom of the pan. If they do start to stick add a couple of tablespoons of water. Add the garlic, rice and chopped mushrooms and stir for 1 - 2 minutes. Season with salt and pepper and add the lemon zest. 
  • Add one quarter of the stock and stir. Let the mix simmer, stirring frequently until most of the liquid has been absorbed by the rice. Add another quarter of stock, stir until it is absorbed, then repeat until all of the stock has been used. 
  • Once you have added the last of the stock, cook the risotto, stirring frequently, for 10 minutes or until the rice is tender and most of the stock has been absorbed. Add the prawns, drained vegetables and a squeeze of lemon juice. Cook for a further 3 - 4 minutes to heat the veg and prawns. 
  • Spoon into bowls and garnish with chopped chives. 

Notes

Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc.  It should therefore be considered as an estimate.
PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.

Nutrition

Calories: 373kcal | Carbohydrates: 53g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1373mg | Potassium: 786mg | Fiber: 5g | Sugar: 6g | Vitamin A: 903IU | Vitamin C: 56mg | Calcium: 176mg | Iron: 4mg