Serves 4
One of the first meals I ever made my husband Howard was swordfish with rice and salsa. I discovered in the first few months of our relationship, he is not a great fish lover. Although he did enjoy the swordfish meal, he wouldn’t chose fish if it was on a menu.
Nowadays, I have worked out that Howard and my son Ted do like prawns. Therefore I tend to make a lot of different prawn dishes. Howard and Ted both enjoyed the last prawn risotto I made so I decided to add spice to this one.
Spices have been used for centuries to flavour foods but I also think they help to make like more interesting as well. When the food is flavoursome I often find the conversation is filled joy and laughter too. For me a fantastic meal and good company is all I need on Valentine’s day. Below is a video and recipe for you.
What’s your best memories of Valentine’s day and what do you love to eat? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Grater
- Large saucepan
- Stirring spoon
Ingredients
- Prawns x 500g
- Risotto rice x 300g
- Onion x 1
- Carrot x 1
- Celery
- Chicken or vegetable stock x 600mls
- Harissa spices x 1 – 2 tsp (a mix of chili flakes, garlic granules and ground coriander)
- Oregano x 1 tsp
- Spinach x 1 – 2 handfuls
- Fresh coriander x 1 handful
- Salt and pepper to taste
- Cheese or nutritional yeast
Method
- Peel, slice and dice the onion.
- Next peel and grate the carrot.
- Cut the top and the bottom from the celery.
- Slice the celery and set these ingredients to one side.
- Put the large saucepan onto a medium to high heat on the hob.
- Add oil to the base of the pan and leave to heat up.
- Once the pan is warm add in the onions and fry until it starts to soften.
- When the onion is soft add in the celery and fry until it also start to soften.
- Add in the carrot and fry for a further few minutes.
- Next add in the rice and fry until it starts to become clear / see through.
- It should take around a minute or so to become clear.
- Turn the heat up if it’s not on hot already.
- Once it is add in about 150mls of stock.
- Bring the stock to the boil and turn the heat down.
- Stir occasionally until the stock disappears.
- Repeat this process until you have used up all the stock.
- Sprinkle over the harissa spices, dried oregano, salt and pepper to taste.
- Stir these ingredients into the risotto
- Turn the heat back up and add in the prawns.
- Keep stirring the prawns into the risotto.
- Let them cook until they turn pink.
- If using cooked prawns you can remove it pan from the heat and stir the prawns into the risotto.
- Chop the spinach and coriander and add to the pan.
- Stir these ingredients in until the start to wilt in the risotto.
- Grate over the cheese or add in the nutritional yeast.
- Then serve and enjoy.
Spicy Prawn Risotto was a yummy meal that we all enjoy. As I mentioned above it was very easy to prepare and cook. It’s not a dinner I would make in bulk and freeze. Rice contain germs and when left in the freezer or fridge those germs can multiply. This meal should really be eaten on the day it’s cooked or the day after. I ate the leftovers the next day and they were also delicious. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 