Prawn and veggie risotto

Serves 1


-A handful of risotto rice

-A portion of ready cooked prawns (around 8), I use frozen-pre cooked prawns

-A handful of mushrooms

-A handful of peas

-A handful of sweetcorn

-200ml of chicken stock

-2 inch long section of chorizo

-a teaspoon of coconut oil

-A clove of garlic



  1. Dice your garlic clove and chop your chorizo and mushrooms into strips.
  2. Heat up the coconut oil in a large wok/frying pan
  3. add the garlic, mushroom and chorizo into the pan and stir for a minute of so until slightly browned.
  4. Add in your prawns, peas and sweetcorn. At this point, pop the kettle on to make your stock in you need to.
  5. Add a handful of risotto rice to the pan and stir until well intertwined.
  6. Add your stock and stir thoroughly, leave to simmer for around 10-15 mins, or until the liquid has all gone down and the rice tastes cooked. Feel free to add more hot water if neccecery.
  7. Plate up and enjoy! This will keep for a couple of days to great for meal prepping or saving the left overs 🙂



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s