I love risotto, you can literally pick any ingredients and combine them with arborio rice and a flavorsome stock for a delicious risotto dish and because it is cooked all in one pan too, you have less washing up.
Fresh shrimp, chilli, seasonings, various speed foods – such as zucchini, carrots and red pepper, with the silky smoothness of coconut milk – Make this a pure bowl of heaven.
My kids love this dish, it is a great family meal. However, if your kids are not keen on too much spice, you may need to leave out the chilli or add half a chilli, test for taste and decide from there whether to add the other half.
It just right for us in heat, but of course we all know how fussy kids can be.
For variation – why not swap the shrimp for chicken or maybe even add both.
This dish is also gluten and dairy free. So great for those with intolerances.
Look for some other risotto recipes? Then check out these below:
More delicious Risotto Recipes
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
Extra Easy – 0.5 syns per serving
WW Smart Points - 6
- 1 onion, finely chopped
- 2 cloves of garlic, crushed
- 1 carrot, finely chopped
- 1 red pepper, finely chopped
- 1 courgette, finely chopped
- 1 red chilli, deseeded and chopped
- 1 cup (240ml) of Arborio rice
- 3 cups (720ml) of chicken stock
- ½ cup of frozen peas
- approx 3 cups (720ml) of shelled raw shrimp (prawns)
- 1 tablespoon of tomato paste
- 2 tsps of paprika
- 2 tsps of turmeric
- 4 cardamom pods
- 3 cloves
- salt and pepper to season
- ¼ cup (60ml) of light coconut milk (2 syns)
- Fresh herbs to serve (Italian Parsley or Coriander)
- spray oil
- Spray a large casserole dish over a medium heat with some spray oil and add the onion, garlic, carrot and fry till softened.
- Add the courgette (zucchini), red pepper and fry for a further 2-3 mins
- Add the turmeric, paprika and tomato paste and Arborio rice and stir to coat
- Add the stock, red chilli, cardamom pods, and cloves.
- Bring to a boil, then reduce heat, cover and simmer, until stock is almost absorbed and rice is cooked. You may need to add a little more stock if needed, If rice is not fully cooked.
- Stir in the coconut milk, prawns (shrimp) and peas and keep on low heat until prawns are cooked through.
- Season with salt and black pepper as needed
- Top with fresh herbs (Italian Parsley or Coriander works well).
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Nutritional information is an estimate and is to be used for informational purposes only
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Andra
January 21, 2017 at 3:29 pmGreat risotto, loved the fact you can add or take away ingredients. Lovely flavor. You’ve got to love the fact it’s done in one pan.
Rebecca
August 3, 2017 at 11:06 amThis recipe is so so yummy and so filling as well, I also added mushrooms and was very yummy! Would highly recommend!
Brenda
August 29, 2017 at 3:43 pmThank you for another fantastic recipe. This is my favourite recipe I’ve tried. It is so tasty you’d never believe it was a low syn option.
Colette
January 14, 2018 at 4:32 amMade this last week and it was delicious, however as there is only my son and I, I froze half of it (separated it before adding the prawns) and we are planning on having it again this week. How would you recommend re-heating it please? Oven (how long/temp)? or hob? Thanks in advance.
Shevy (Slimming Eats)
January 14, 2018 at 10:13 pmI’d reheat on the hob, you might need to add a little stock 🙂
Kate
October 26, 2018 at 9:15 amWhat I love about this site is that I can try new recipes with confidence knowing that they’ll be easy to make and taste great.
Another keeper.
Vivienne Pennington
March 9, 2019 at 1:59 pmWanted a paella recipe came across this and adapted it. Turned out fabulous as aways a brilliant recipe from you. Thank you.