Before I learnt this method, risotto was always a dish that I would stay super clear of. It just always seemed too much work and too high of a risk to mess it up! Now, this method has proven to be sooooo easy because half of the time, the risotto just bakes away in the oven and with the right measurements (below), you can 100% trust that it will be cooked to perfection! Now, when it comes to the flavours of this particular recipe, ohhhhh my gosh - It is such a banger! Refreshing, buttery, cheesy, spicy, loaded with veg - Just perfect! My husband Andy told me to put a disclaimer on that this one is definitely on the spicy side, so here you go: This recipe is on the spicy side, but to be honest. I think it's perfect and definitely not too spicy, as in, your taste buds will still work afterwards. And if you are after a CHILLI Prawn Risotto, we are after some kick, aren't we? Let's go!!!
Serves 2 | Prep Time 20min | Total Time 50min
Dash olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup Arborio rice
1 tsp
SPICETUB Chilli Scrambled Egg Mix + an extra sprinkle for the prawns
1 tsp chicken stock concentrate
1/2 lemon, zest & wedges to serve
12 prawns (I used frozen & peeled already), thawed
1 cup green beans, trimmed & cut into thirds
1/2 cup frozen green peas
1/3 cup parmesan cheese, grated
60g baby spinach
Preheat your oven to 200C. In a pan, heat the olive oil over medium-high heat, then cook the onion until softened. Add the garlic and cook until fragrant. Add the Arborio rice and 1 tsp of
SPICETUB Chilli Scrambled Egg Mix. Add 2 cups of water, the lemon zest and the stock. Bring to the boil. Transfer the risotto mixture to a baking dish and cover tightly with foil. Bake for 20 minutes.
While the risotto is baking, bring another dash of olive oil to heat. Add the prawns to the pan and sprinkle with a pinch of
SPICETUB Chilli Scrambled Egg Mix (Maybe use a spoon here and not your hands because spicyyyy). Cook until prawns are just cooked through or just turning their colour to pink. Remove from the heat and set aside.
Remove the risotto mixture from the oven once the 20 minutes have passed, stir a dash of water through the mixture and add the green beans and peas. Cover again and return to the oven until liquid is absorbed and the rice is al dente. This should take about 6 minutes. Remove from the oven, stir through the grated parmesan, baby spinach, butter, a squeeze of lemon juice and the reserved cooked prawns. Serve and enjoy!
By SPICETUB
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