I have
to give a great deal of thanks to my mother and her mammoth cookbook collection
for my inspiration in the kitchen. I swear every time I go to my parents’
house, my mother has a new cookbook that she’s obsessed with. She has dog-eared
the pages, placed post-its on every recipe she wants to make (which is 100 out
of 105 recipes most of the time, so I have never fully understood the point of
this) and is bursting at the seams to tell me about the meals that she has / is
planning to make. Its really sweet. The idea for this risotto came from a
recent Weight Watcher’s ‘Takeaway’ cookbook that was shared with me as mum’s ‘new
favourite’. Now, I adore risottos however they often are too rich or heavy for
me to eat at night. This is why I particularly love this dish. No cream, no
cheese, no butter and no fuss.
- 200g peeled prawns, tailed removed
- 3 stalks celery, washed & finely chopped
- 1/2 cup fresh parsley, roughly chopped
- 2 garlic cloves, finely chopped
- 1 1/2 cups arborio cup
- 3 cups gluten-free vegetable stock
- 1 small brown onion, finely chopped
- sea salt
- coconut oil
COOKING
1. Bring vegetable stock to the boil and simmer, covered, until required.
2. Meanwhile, heat coconut oil in a large saucepan over medium heat, adding onion and garlic when pan is heated. Stir for 4 minutes or until onion is soft. Add rice to the pan and cook, stirring, for one minute. Reduce the heat to low and add the hot stock, one ladle (1/2 a cup) at a time, stirring constantly until all the rice is absorbed. (This should take around 15-20 minutes depending on the heat of your stove).
3. Stir in the prawns and celery and season with sea salt. Cook on low heat, stirring occasionally, for 5 minutes or until prawns are pink in colour and are cooked and heated through. Remove from heat and sprinkle with parsley, stirring this through if you like.
Serves / 4
Total Preparation time / 12 minutes (add more time if you are peeled & de-tailed the prawns yourself)
Total Cooking time / 27-32 minutes
x E
