For all the risotto lovers out there, here's an easy nutritious dish you can add to your bank of go-to recipe's.
An alternative to fish & rice with more flavour, fragrance & fantastic-ness.
Mushrooms & Prawns are both nutritional powerhouses and are a great combination.
Mushrooms are a source of 'beta-glucans' which are a group of sugars that aid in promoting a healthy immune system & supporting healthy cholesterol levels.
But more importantly, it's a great tasting dish that's easily conjured up by throwing all the ingredients in a pot, leaving it to simmer & letting the magic happen.
Here's what you'll need for the recipe:
Serves 1
-40g Risotto rice
-100g of Prawns, peeled & cooked
-100g of Mushrooms, diced
-20g of Butter (Vegan butter, if dairy-free)
-1 medium Red onion, diced
-2 cloves of garlic, crushed
-500ml of water + chicken stock
-1 tsp. of Extra Virgin Olive Oil
-Salt & Pepper
-A handful of fresh Parsley & Basil, chopped
-1/2 a freshly squeezed lemon
-Chopped red chilli & spring onion to garnish (optional)
Here's how to make this one:
In a large saucepan, add in the olive oil. When it's hot, add in the onions & garlic and fry for 5 minutes until soft. Add in a pinch of salt halfway through. Use hot water if the onions begin to stick.
Add in the risotto rice & butter and stick fry together until the butter has melted and the rice has absorbed all the butter.
Slowly add in the chicken stock 1 ladle at a time and stir well. Once the rice has absorbed the chicken stock, continue to add the stock until all the stock has been absorbed by the rice.
Once all the chicken stock is added, add in the lemon juice & fresh herbs and leave to simmer for a further 15 minutes until the water has reduced down and the risotto has taken on a porridge like consistency.
Add in the cooked prawns and give it all a stir
Serve with an extra garnish of fresh herbs, red chilli, spring onion & cracked black pepper & enjoy!
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