Prawn & Lemon Orzo Risotto

8 Weight Watcher Points

270kCal Per Portion


King Prawns (raw): 300 g

Orzo (Rice-shaped Pasta): 240 g

Half Fat Crème Frâiche: 50 g

Onion: 1 medium

Garlic: 2 cloves

Vegetable Stock Cube: 1 cube, to make 650ml stock

Parmesan Cheese: 40 g

Lemon: zest of 1

Lemon Juice (fresh): 2 tablespoons

Chives (fresh): 2 tablespoons

Oil Spray: 4 sprays


  1. Mist a large nonstick frying pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for 1 minute.
  2. Stir in the orzo, then pour in 650ml stock and bring to a boil. Reduce the heat and cook, stirring often, for 8 minutes until the orzo is al dente and the liquid is almost completely absorbed.
  3. Stir the prawns into the orzo and cook for 2 minutes, or until the prawns are pink and cooked through. Season to taste, then stir in the crème fraîche, half the Parmesan and all of the lemon juice. Cook for 1 minute until the cheese is melted and combined.
  4. Serve the risotto topped with the remaining Parmesan and the lemon zest and chives.


Add 100g frozen petits pois to the risotto at the same time as the prawns. The SmartPoints will remain the same.

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