Chilli and Lemon Prawn Risotto with Asparagus, Courgette and Spring Onion

 

Chilli and Lemon Prawn Risotto

with asparagus, courgette and spring onion.

Okay, so I know it doesn’t look the prettiest but let me tell you, it tasted DIVINE. 

Super easy, quick and nutritious. 

I love cooking and experimenting in the kitchen with different food, flavours and combinations. I'm not so good at sticking to rules so following recipes doesn't quite cut it for me. I'm typically inspired by an ingredient, photo or flavour combination and chuck whatever else I fancy in a pan and hope for the best. 

This risotto isn't wildly experimental, it's just a tasty standard risotto. You could swap the prawns for most protein sources, depending on what you fancy. You could also add/sub any greens that you like. 

Super easy, can be made in under 30 mins using just 1 pan. 

Gluten free, lactose free/(low) - you can sub the parmesan for nutritional yeast to make it Dairy Free. 

Arborio/risotto rice provides a healthy combination of protein, vitamins, minerals and carbohydrates so it definitely makes for a hearty, satisfying dish.

Prawns are a fab protein source and also a great source of calcium. Asparagus is high in folic acid and vitamin K, which helps our bodies absorb calcium (from the prawns).

Courgettes are a great source of vitamin C and potassium. 

Tasty!

Here’s the dEATs: 

Serves 2: 

You will need: 

150g prawns 

100g arborio rice

1 courgette (grated) 

1 white onion 

2 cloves garlic 

50g asparagus tips 

50g spring onions

1 tbs Parmesan 

1 lemon (juice and zest) 

Vegetable stock

1 tsp chilli flakes

Basil 

Dill 

Chives

(Soo you probably don’t need basil, dill AND chives but I got a bit herb-happy and it tasted good) 

Rough method: 

We don't play by rules around here. 

• Start off by peeling and dicing your onion. Then place it into a hot pan with a splash of water. You want to cook it on a low heat, slowly so that the onions go see-through rather than caramelised.
• While the onions are softening, finely chop the garlic and add it to the pan. 
• After a minute or so, add the dry rice and toast for 2 minutes. 
• Add a small amount of vegetable stock. You could add white wine too but I’d rather drink it. 
• Just add enough liquid so the rice is covered. 
• Stir often and slowly and let the rice absorb the stock. 
• Once it has absorbed fully, keep adding small amounts of your vegetable stock until you get the consistency that you want. 
• Add the chopped spring onions and asparagus.
• Grate the courgette and add it with some basil, dill and chives. 
• Stir whilst the vegetables cook for a few minutes. 
• Add the prawns, chilli flakes, as well as a squeeze of lemon juice and a grate of zest. 
• Let the prawns heat through for a minute. 
• Turn the heat off. 
• Add the Parmesan, stir through and let it sit for a minute or so before serving.
• Serve with a wedge of lemon and more Parmesan if you fancy. 

Enjoy!