I love risotto, you can pretty much 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.
Recipe Card
Spicy Prawn and Vegetable Risotto
This recipe is gluten free, dairy free, Slimming Eats and Weight Watchers friendly
WW Smart Points - 6
Ingredients
- 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
- Fresh herbs to serve (Italian Parsley or Coriander)
- spray oil
Instructions
- 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).
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Serving Size
1 SERVINGAmount Per Serving Calories 296Total Fat 2.6gSaturated Fat 1gCholesterol 126mgSodium 175mgCarbohydrates 48.6gFiber 3.6gSugar 4.8gProtein 19g
Andra says
Great 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 says
This recipe is so so yummy and so filling as well, I also added mushrooms and was very yummy! Would highly recommend!
Brenda says
Thank 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 says
Made 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) says
I'd reheat on the hob, you might need to add a little stock 🙂
Kate says
What 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 says
Wanted a paella recipe came across this and adapted it. Turned out fabulous as aways a brilliant recipe from you. Thank you.
Verity says
Absolutely delicious! Simple to make, and can be saved for multiple meals. Flavours are amazing.
Gill Mullaney says
Going to give this a try but do the Cardamom pods stay whole? Just wondering what they would be like to eat or do you remove them once cooked?
May says
Made this today fir the first time. Absolutely delicious! Would highly recommend! Another fantastic recipe thank you!
Helen says
Is it ok to freeze (and re-heat) this with the prawns in?
Marlena says
Lovely recipe, used it few times, one of my favourites ❤️
Marilyn says
Did the spicy prawn and vegetable risotto yesterday, and liked it so much, I had the left overs tonight.
Its a definate do again, as I love rice dishes, especially softly cooked and creamy.
It has a hint of warmth to it, which you can easily tweak to your liking.
Thank you Siobahn.
Lindsey Karen Simmons says
This is one of my favourite prawn recipes and definitely my favourite rissotto recipe!
It's often my Friday night treat when the rest of the family have pizza (so I don't have to cook for them and they don't like prawns!).
I just bought the Slimming Eats book and loads of tasty recipes in it.
Linda Reilly says
After this recipe popped up on my FB during the week, had to try it. Lovely meal quantities of everything were perfect. Only two of us so having it again tonight and will add a bit more stock and perhaps some extra coconut milk. Had it with garlic bread...well hubby did I had a bite of it1
jean kirk says
Made this last week. It was delicious! I added smoked haddock and it was a wonderful meal. Love the recipes on this site.
Liz says
Hi,
What’s 1 cup of rice in uk grams ?
Siobhan (Slimming Eats) says
180 grams