Creamy broccoli risotto with teriyaki prawns

Method

1. Gently fry the onion in a frying pan with a little oil, adding a chopped garlic clove after about 2 minutes.
2. When the onion starts to colour, add a splash of wine and let it cook so the alcohol evaporates.
3. After about 10 min, add the rice and stir well.
4. Add the vegetable stock and let it cook for 25 min.
5. With 15 minutes to go, add the broccoli.
6. Meanwhile, put a chopped garlic clove in a frying pan and, when it starts to colour, add the prawns.
7. Sauté the prawns until they colour and add teriyaki sauce to taste, letting them cook for a few more minutes.
8. Add the cheeses to the risotto and stir well.
9. Put the prawns on a plate and add the teriyaki left in the pan to the risotto.
10. Serve the risotto with the prawns on top.
11. Done!

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 570 g	100 g	% IR*	Share
Energy	520 kcal	91 kcal	26 %
Fat	16 g	2.8 g	23 %
of which saturates	6.9 g	1.2 g	35 %
Carbohydrate	65 g	11 g	25 %
of which sugars	6.8 g	1.2 g	8 %
Fibre	4 g	0.7 g	—
Protein	30 g	5.3 g	60 %
Salt	4.4 g	0.8 g	73 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving
• Teriyaki sauce to taste: 15 g per serving

Photos