After talking to friends and family about my recipes I’ve decided to start posting more – the reason being that what I had categorised as a recipe was different to what they wanted to know: they wanted more simple recipes around what I cook all the time. As I often just throw things in a pan and hope for the best I am making a concerted effort to write down as I go along, then either tweaking, posting or discarding as appropriate.
This was made tonight and was so good it deserves to go straight on the blog. It packs a punch in both flavour and health benefits, managing to deliver at least 5 portions of veg per serving. I cooked this for little old me as my hubby is away tonight. It would be easy to double up the quantities for 2 people. And if you don’t have home made chicken stock then use a cube
Ingredients – serves 1
• 2 tblsp garlic oil
• 40g risotto rice
• 250ml (approx) good chicken stock
• 80g beans podded – I had borlotti but any would be fine
• 80g spring onions chopped
• 80g asparagus – chopped into 30mm pieces
• 80g french beans – chopped into 30mm pieces
• 2 tblsp chopped basil
• 20g grated Parmesan
• 100g fresh King Prawns
• Pinch chilli flakes
• Spritz lemon juice
• Salt and pepper to taste
1. Add 1 tblsp garlic oil to a small pan, add the risotto rice and stir until the edges are translucent
2. Add all the vegetables and about 1/3 water and stir well.
3. Cook on a medium heat, stirring occasionally and adding the water in two more lots.
4. Once the water has almost been absorbed check that the rice is cooked. It should still be al denote but not hard. Taste for seasoning, I tend not to add salt but I do like a good grind of black pepper.
5. Stir in the Parmesan and the basil and remove from the heat and set to one side whilst you cook the prawns
6. In a frying pan heat the remainder of the oil and add the prawns, sprinkle over the chilli flakes and turn after about 2 minutes of cooking. If you buy fresh prawns they are cooked as soon as they are just pink, spritz with lemon
7. To serve pile the risotto into a bowl, then pile the chilli lemon prawns on top including the pan juices.
I cooked this for little old me as my hubby is away tonight. It would be easy to double up the quantities for 2 people. And if you don’t have home made chicken stock then use a cube.