Risotto Preparation: In a bowl cover the dried morels with hot water and let stand until soft (about 15 minutes). Drain and reserve liquid. Rinse morels to remove any remaining sand, chop and set aside. Heat skillet and spray with olive oil spray. Add leeks, onion, garlic and morels. saute for 1 2 minutes over high heat. Add white wine. Stir well and transfer mixture to a saucepan. Add hot chicken stock, morels liquid, and couscous to sauce pot. Let stand for 8 10 minutes. Just before serving stir in parmesan cheese, green peas and chives. Season with salt and pepper but be careful, parmesan cheese is high in sodium. Preparation for the Prawns: Preheat oven to 475 degrees. Season prawns with basil and freshly cracked pepper. Spray a large baking pan with olive oil spray. Place prawns upside down in baking pan. Roast for 68 minutes, do not overcook. Serve immediately. Serves four.
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|Serving Size: 1 Serving (1990g)|
|Recipe Makes: 1|
|Calories from Fat: 180 (7%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 112.8mg||35 %|
|Sodium 2020.8mg||70 %|
|Potassium 2662.7mg||70 %|
|Total Carbohydrate 432.7g||127 %|
|Dietary Fiber 26.3g||105 %|
|Sugars, other 406.4g|
|Protein 109.2g||156 %|
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Calories per serving: 2432
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