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Ingredients

  • 1 tbsp olive oil
  • 100g frozen chopped onion
  • 2 tbsp frozen chopped garlic
  • 300g Arborio rice
  • 850ml hot vegetable stock made with 0.5 stock cube
  • 225g frozen raw peeled jumbo king prawns
  • 150g frozen chopped spinach
  • A squeeze of lemon, plus wedges to serve
  • 1 tbsp basil leaves, to garnish

Method

  1. 1

    Preheat the oven to 200°C, fan 180°, gas 6. Heat the oil in a flame-proof casserole dish, add the onion and cook for 3 minutes. Add the garlic and cook for a further 2 minutes.

  2. 2

    Add the rice, stir to coat in the oil and fry for a couple of minutes. Add 800ml of stock, cover with a lid and bake in the oven for 15 minutes.

     

  3. 3

    Remove from the oven and transfer back to the hob. Stir in the frozen prawns and spinach and cook for a further 7-9 minutes, stirring continuously, until the prawns are cooked through and the rice is cooked to your liking. Add the remaining stock halfway through.

     

  4. 4

    Squeeze in the lemon juice and season generously with freshly ground black pepper. Serve with lemon wedges and basil leaves.

     

Nutritional Details

Each serving provides
  • Energy 1541kj 368kcal 18%
  • Fat 4.0g 6%
  • Saturates 0.9g 5%
  • Sugars 2.1g 2%
  • Salt 1.37g 23%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

62.2g carbohydrate 2.0g fibre 15.2g protein

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