Thursday, 30 January 2014
Slimming world friendly Prawn, Pea and Mushroom risotto
I only made a small quantity of this, but it still did my evening meal, and then leftovers for lunch the next day.
150g arborio rice
1 pint vegetable stock
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...
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.