Thursday, 30 January 2014

Slimming world friendly Prawn, Pea and Mushroom risotto

On my last meal plan I'd mentioned I was having mushroom risotto.  But then I started wanting prawn and pea risotto.  But I had loads of mushrooms to use up.... So Prawn, Pea and Mushroom risotto was born....

I only made a small quantity of this, but it still did my evening meal, and then leftovers for lunch the next day.

Ingredients:
150g arborio rice
1 pint vegetable stock
Mushrooms
Peas
Cooked prawns
onion powder

You'll notice the usual risotto ingredient of onion missing.  Phil hates onions so I've stopped buying them, and use onion powder instead.  In a dish like risotto they do make the difference though, so I'd definitely use one if I'd had one in...

Method
Same as a normal risotto, but... use fry light, then fry off the mushrooms (and onion if you're using) then when they've cooked a bit, add the rice.  Give that a minute in the pan and then add a small amount of vegetable stock.  Stir it in then let it soak in to the rice.  Repeat until you all the stock is added - on the last addition add the peas and prawns.  They only take a few minutes to cook through.  Once the liquid is all absorbed, and your rice is tender then the risotto is ready.