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.
Spicy Prawn and Vegetable Risotto
This recipe is gluten free, dairy free, Slimming World and Weight Watchers friendly
Extra Easy – 0.5 syns per serving
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 (2 syns)
- 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
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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
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.
This recipe is so so yummy and so filling as well, I also added mushrooms and was very yummy! Would highly recommend!
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.
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.
I'd reheat on the hob, you might need to add a little stock 🙂
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.
Wanted a paella recipe came across this and adapted it. Turned out fabulous as aways a brilliant recipe from you. Thank you.
Absolutely delicious! Simple to make, and can be saved for multiple meals. Flavours are amazing.
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?
Made this today fir the first time. Absolutely delicious! Would highly recommend! Another fantastic recipe thank you!
Is it ok to freeze (and re-heat) this with the prawns in?
Lovely recipe, used it few times, one of my favourites ❤️