Prep time 15 min
Cook time 40 min
Serves 6
Nutritional information per serving
Weight 611 g
Energy 1904 cal
Protein 20.4 g
Total Fat 16.9 g
Saturated Fat 7.6 g
Carbs 50.5 g
Sugars 7.9 g
Sodium 897 mg
Fibre 3.7 g
Calcium 145 mg
Nutritional information per 100g
Weight 100 g
Energy 312 cal
Protein 3.3 g
Total Fat 2.8 g
Saturated Fat 1.2 g
Carbs 8.3 g
Sugars 1.3 g
Sodium 147 mg
Fibre 0.6 g
Calcium 24 mg


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  1. Combine lemon zest, juice, prawns, olive oil and one clove of garlic in a bowl, marinate whilst making the risotto.
  2. Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer.
  3. Heat extra olive oil and margarine in a large deep frying pan on medium heat. Cook onion and extra garlic for 3 minutes, or until soft. Pour in the wine and simmer until totally evaporated. Add rice and stir to coat in onion mixture.
  4. Add stock a ladleful at a time, stirring and allowing each to absorb before adding the next, cook until rice is tender, this will take about 25-30 minutes.
  5. Once rice is tender, stir in NESTLÉ CARNATION Lite Cooking Cream, the zest and juice of second lemon, simmer over low heat for 2-3 minutes or until thickened slightly. Stir through peas until heated through and fold through rocket and parmesan cheese.
  6. Meanwhile, heat a non-stick pan over medium heat; add prawns and marinade and cook for three to four minutes. Divide risotto and prawns among bowls.

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