Today is the second installment of my Friday Foods posts. Since living together, my husband and I decided to do Hello Fresh to start saving money by not buying too much food and getting to collect recipes for us to try again later. This week, I tried one of those recipes that I am going to highlight today.
It is Prawn and Tomato Risotto. It’s under 600 calories and serves 2 people! Here are the ingredients:
2 cloves Garlic
1 bunch of Parsley (around 10g)
1/2 Red Chilli
750ml Water for stock
16g Vegetable Stock Powder
30g Tomato Paste
175g Risotto Rice
15ml Apple Cider Vinegar
150g King Prawns
40g Grated hard Italian Style Cheese
To start, thinly slice the leek. Press the garlic and roughly chop the parsley. Halve and deseed chilli. Pour the water into a saucepan and add the stock. Bring up to a boil and then reduce to low.
Next, heat a drizzle of oil into a different, larger saucepan on medium heat. Add the leek and fry until soft, about 4-5 minutes. Once soft, add the garlic and the tomato paste. Cook for another minute. Add the rice and cook until the edges look translucent. Add the vinegar and allow to evaporate.
Stir in a ladle of stock. When it has been absorbed by the rice, add another ladle. Keep doing this on medium heat and have the risotto absorb the stock. Time for the risotto to cook should be 20-25 minutes, for it to be al dente. I didn’t use all of the stock in the recipe because you do not want it to be runny.
When the risotto has about five minutes left to cook, stir in the prawns and cook until pink.
Once everything is cooked, remove from heat and stir in cheese and half the parsley. Stir until cheese has melted.
Taste risotto and add salt and pepper if needed. Serve in bowls with red chilli and remaining parsley on top.
Both my husband and I really enjoyed this tasty recipe. It’s calorie smart and fairly simple to make. The chilli really gives it that extra flavour, but you don’t need to add much of it if you’re not a fan of spice.
Hope you enjoy trying this recipe!