Spicy Vegetable & Prawn Risotto

This risotto recipe is main dish in itself. Warm and spicy flavours await your taste-buds. Veg teamed with prawns and spices make this another great midweek meal. Don't forget to use your wide flat spoon/spatula to ensure the rice doesn’t stick to the base of the pot.

The following recipe makes great tasting risotto for two people.

Ingredients
• 150g Arborio risotto rice
• 5g / 1 teaspoon of low fat butter spread
• 1 pint of chicken stock, made using 2 stock cubes
• ⅓ pint of hot water
• 1 medium onion, peeled and finely chopped
• ½ courgette, washed and diced
• 1 pepper, washed and diced
• 1 x 200g tin of sweet corn, drained
• 2 x 140g packets of cooked prawns, washed patted dry
• ½ teaspoon of ground cayenne pepper (1 teaspoon if you like it spicy. You know you do!)
• 1 teaspoon of smoked paprika
• ½ teaspoon of chilli powder (1 teaspoon if you're brave enough)
• 1 tablespoon of dried or fresh parsley (optional, but worth it. Lidl's freeze dried is perfect)
• Salt & black pepper to taste

Method

1. Heat a medium sized pot over a medium heat and add the butter.
2. When the butter starts to bubble, add the onion and the other vegetables (except the sweet corn!) and gently fry for approximately 10 minutes, stirring regularly to stop it sticking.
3. Add the risotto rice and paprika, cayenne and chilli powder and continue to fry gently for a further minute, stir well to ensure everything is coated.
4. Add about a quarter of the stock to the pot and stir well. From the time you add the first batch of stock, the risotto will take approximately 20 minutes to cook. Continue to stir well to ensure the rice is not sticking to the base of the pot.
5. When the first batch of stock is absorbed, add more stock (approximately another ¼ of a pint) and continue to stir. (If the stock is absorbing very quickly, reduce the heat slightly).
6. After 10 minutes of stirring, add the sweet corn and continue to add the stock until it’s all been added. Add the additional water, bit by bit similar to the stock and continue to stir.
7. After 20 minutes remove the pot from the heat and add the chopped prawns and stir in. Check the seasoning and adjust as needed.
8. Divide between two bowls, sprinkle with parsley and serve.