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!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Heat the low-sodium chicken or vegetable broth in a saucepan over low heat and keep it warm while you cook the risotto.

Step 2

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.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Step 4

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.

Step 5

Optional: Pour in the dry white wine and stir until it has been mostly absorbed by the rice.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Gently fold the cooked prawns into the risotto, reserving a few for garnish if desired.

Step 10

Serve the risotto immediately, garnished with fresh chopped parsley and optional lemon zest for a bright finish.

Nutrition Facts

Serving size	(1552.9g)

Amount per serving	% Daily Value*
Calories	852.6

Total Fat 27.4g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 381.4mg	0%
Sodium 2214.0mg	0%
Total Carbohydrate 71.5g	0%
Dietary Fiber 2.5g	0%
Total Sugars 4.0g
Protein 63.5g	0%

Vitamin D 273.6IU	0%
Calcium 292.7mg	0%
Iron 2.5mg	0%
Potassium 985.5mg	0%

*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.

Source of Calories

Fat: 31.4%

Protein: 32.3%

Carbs: 36.4%