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Prawn Risotto

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Ingredients
  Water 900 Milliliter
  Canned tomatoes 396 Gram
  Bay leaf 1
  Green pepper 1 , deseeded and chopped
  Button mushrooms 100 Gram, sliced
  Peeled prawns 225 Gram
Directions

Heat the water and tomatoes in a pan.
Add the savory rice and bay leaf.
Bring to the boil.
Stir in the green pepper.
Transfer to the Slo cooker and cook for the recommended time.
Stir in the mushrooms and prawns and cook for a further 30 minutes.
Remove the bay leaf before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Slow Cooked
Ingredient: 
Seafood
Interest: 
Everyday

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 326 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.85 g4.3%

Trans Fat 0 g

Cholesterol 369 mg123%

Sodium 1216.4 mg50.7%

Total Carbohydrates 40 g13.3%

Dietary Fiber 11.3 g45.4%

Sugars 5.2 g

Protein 45 g90.3%

Vitamin A 67.7% Vitamin C 266%

Calcium 16.1% Iron 36.6%

*Based on a 2000 Calorie diet

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Prawn Risotto Recipe