Prawn Goat Cheese Risotto Weight Watcher Friendly
Indulge in the creamy decadence of this *Prawn Goat Cheese Risotto* that’s surprisingly Weight Watcher-friendly! Combining the luxurious texture of Arborio rice with the tangy richness of reduced-fat goat cheese, this dish is elevated by the savory sweetness of tender prawns. Cooked with low-sodium broth and flavored with aromatic garlic, onion, and a splash of dry white wine, this risotto strikes the perfect balance between indulgence and health-conscious eating. Garnished with fresh parsley and a hint of lemon zest, it’s an elegant, restaurant-quality meal prepared in just 40 minutes. Perfect for weeknight dinners or intimate gatherings, this lightened-up seafood risotto is as satisfying as it is wholesome. Ideal for weight-management goals without compromising on flavor, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Low-sodium chicken or vegetable broth
- 12 pieces Raw medium prawns (peeled and deveined)
- 2 oz Soft goat cheese (preferably reduced-fat)
- 1 teaspoon Olive oil
- 1 piece Small onion (finely chopped)
- 2 pieces Garlic cloves (minced)
- 0.25 cup Dry white wine (optional but recommended)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Lemon zest (optional, for garnish)
Instructions
Heat the low-sodium chicken or vegetable broth in a saucepan over low heat and keep it warm while you cook the risotto.
In a large non-stick skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the Arborio rice and stir well to coat it with the oil, onion, and garlic mixture. Toast the rice for about 1-2 minutes.
Optional: Pour in the dry white wine and stir until it has been mostly absorbed by the rice.
Reduce the heat to medium-low. Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladleful. Continue this process for about 18-20 minutes or until the rice is creamy and tender with a slight bite.
While the rice is cooking, season the prawns with a pinch of salt and pepper. Heat a separate non-stick skillet over medium heat and lightly spray it with cooking spray. Add the prawns and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
Once the rice is cooked, stir in the goat cheese until it melts and evenly coats the risotto. Season with the remaining salt and pepper to taste.
Gently fold the cooked prawns into the risotto, reserving a few for garnish if desired.
Serve the risotto immediately, garnished with fresh chopped parsley and optional lemon zest for a bright finish.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.0 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 293 mg | 23% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
