Prawn, pea & lemon risotto
A light risotto stirred with prawns, peas and lemon; comfort without the food-coma weight.
Savoury oat risotto with garlic mushrooms
Whole oat groats cooked risotto-style with mushrooms, thyme and a little creme fraiche.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the mushrooms hard in half the oil; remove.
- Step 2
Soften the onion in the rest; add garlic and thyme.
- Step 3
Add oats and stock gradually, stirring, 25 minutes until creamy but nutty.
- Step 4
Fold in mushrooms and creme fraiche; finish with Parmesan and parsley.
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Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 52g |
| – of which sugars | 5g |
| Fibre | 8g |
| Fat | 20g |
| – of which saturates | 6g |
| – of which omega-3 | 0.3g |
| Calcium | 160mg |
| Iron | 3mg |
| Salt | 1.1g |
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