I’ve just finished a 4 week vegan detox and boy do I feel ah-mazing!
Even after just a few weeks of cutting out meat, dairy and fish I’ve really noticed the benefits of going vegan – I’ve lost weight, my skin looks brighter and most importantly it’s had a positive impact on my wellbeing too!
I’ve had tons of energy yet also felt so much calmer and less stressed at the same time.
In fact I feel so good, I even toyed with the idea of going beyond just a detox and adopting a vegan diet on a permanent basis; however, I love my cheese (hey I’m Greek – feta and halloumi are pretty much a way of life!) and I’m not sure I can live without fresh fish and seafood!
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!
As you can imagine after 4 weeks of no meat, fish and dairy, I was pretty excited to eat my first non-vegan meal.
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 for this week’s #tastytuesdays feature.
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.