Prawn & lemon risotto
A Italian dinner for the galley that copes with rough seas, one pot, about 40 min hands-on.
- Dinner
- Italian
- ⏱ 40 min
- 🌊 Sea tolerance 4/5
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Frozen prawns (raw)400 g (100 g)
- White rice (long grain)340 g (85 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
- Parmesan (block)40 g (10 g)
- Butter40 g (10 g)
- Vegetable stock cubes16 g (4 g)
- Lemon32 g (8 g)
Method
- Soften onion and garlic in butter; stir in rice.
- Add hot stock a ladle at a time over 20 minutes.
- Add prawns for the last 4 minutes; finish with parmesan and lemon.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Shellfish (prawns, crab), Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 548
- protein
- 31 g
- fat
- 12 g
- carbs
- 77 g
- sugar
- 3 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes