Bring on Autumn with this Easy Spanish Prawn Risotto

June 05, 2018 at 12:05 AM

Recipe:

Serves 6-8 people

Protein:

600g prawns 

100g chorizo (optional)

Non-starchy vegetables: 

2 Bags of Spinach 

1/2 red onion 

1 tin Italian tomatoes 

Carbs:

1 cup uncooked arborio Rice (Makes ~2 cups cooked) 

Fats:

4 tbs Olive oil 

(Fats from chorizo) 

Other:

2 cups chicken stock or broth 

5 cloves of garlic 

1tbs rosemary 

2tsp paprika 

Salt and pepper 

A handful of Italian parsley (optional) 

 

Instructions

1. Preheat oven on bake to 180 degrees 

Heat oil in a pan and add chopped onion and garlic. Sautee for 2 mins then add rosemary, chorizo, and rice. 

 

2. Toss rice through for 1min to coat with olive oil, then add chicken stock, tinned tomatoes, and paprika. 

Bring to boil and simmer for 20mins, stirring occasionally to stop the rice from sticking to the bottom. 

 

3. Whilst rice is cooking, run the frozen prawns under hot water to defrost and remove tails. 

 

4. Add the spinach and prawns to the rice and stir through. Once spinach is wilted, and most of the liquid is evaporated, transfer risotto mix to a baking dish, and place in the oven to bake for 5-7mins. 

 

5. Remove risotto from the oven and garnish with Italian parsley

 

Enjoy! 

 

Tip: For a lower carb option, add chopped carrots and courgette to bulk up the rice, and make it last for 6-8 servings. 


Kimberley Bell

 

Kimberley is qualified nutritionist holding a Bachelor of Science in Human Nutrition and Exercise Sport Science from Massey University. She has developed a passion for whole food nutrition and uses a combination of evidence-based nutritional science and her own clinical and personal experience to offer solutions and guidance for a wide range of health goals.

 To find out more about a nutrition assessment with Kimberley click here or to book click here.