I’ve always believed that the best form of diet is to enjoy everything in moderation, so in addition to occasional vegan detoxes I’ll also be adopting meat and dairy free days into my diet at least twice a week!
I’ve always been a huge prawn fan – it’s one of my favourite seafoods – so Peter and I indulged in one of our signature dishes recently – prawn risotto with garlic, chilli and spring onions so I thought I would share the recipe here as per.
The aromas of the dish are simply divine and I love how the spicy kick of the chilli is complemented by the sharpness of the spring onion and the creamy rice. Delicious!
There’s a popular misconception that risottos are tricky to make, but that’s just not true. It isn’t a ‘quick dish’ but I find cooking risotto almost therapeutic as it’s such a leisurely process.
The trick is to add the stock gradually so the rice doesn’t turn into mush.
I hope you enjoy this dish as much as I do.
- 3 tbsp good quality extra virgin olive oil
- 2 cloves of garlic, sliced thinly
- 300g risotto rice (we used arborio)
- 1 small glass white wine (optional)
- 1½ litres fish stock, boiling
- A bunch of spring onion, thinly sliced
- 1 red chilli, deseeded, half sliced and half finely chopped
- 400g tiger prawn prawns, de-shelled
- Juice of 1 lemon
- Salt & pepper to season
Heat the olive oil in a large pan on a medium heat, add the garlic and cook until soft.
Add the risotto rice and fry for 2 minutes. Add the white wine, stirring it into the rice until all the liquid is absorbed.
Now start adding your stock very gradually, one ladle at a time. Stir until all the liquid is absorbed into the rice before adding your next ladle.
Stir regularly and slowly until all the stock is absorbed – it should take about 10 – 15 minutes.
About 5 minutes before the risotto is ready, add the spring onions and chilli, stir for a couple of minutes and then add your prawns. Cook until the prawns are pink and the rice is al dente!
Serve with a squeeze of lemon and season with salt and pepper.