This is my go with flow Risotto... aptly named as you can absolutely chop and change the ingredients to suit you and because, well... the vino was aflowinn.
I love a good prawn and asparagus risotto so it was only fair they were the stars of the show here. You can use any left over white wine - not that anyone has left over wine, I mean, I certainly don’t - or those little bottles of wine you get people you don’t really know for gifts... you know the ones?
I chose to serve my risotto alongside a grilled chicken breast for an extra protein fix! Portion control is really important in a carb dense meal and little goes a long way to filling ya belly - I’ve ticked off my carb fix, protein, veggies and omega 3 with this yummy dish so I feel super satisfied this eve... or just a little tipsy? Who knows, but it was hella good.
Ingredients:
200g cooked prawns
125g asparagus tips
2 x chicken breasts
100ml white wine
700ml vegetable stock
1 x red onion
3 x cloves of garlic
30g butter
150g easy cook long grain rice
Parmasan
Salt and pepper
Olive Oil
1. Dice the red onion and cook on high with the butter and 2x tbsp of olive oil until the onion is cooked and soft.
2. Crush the garlic and add the saucepan along with the rice and 100ml white wine.
3. Drink the rest of the wine. Never waste wine.
4. Cook until the wine has evaporated then gradually add the vegetable stock. Let it evaporate before adding the next pour.
5. Meanwhile season two chicken breast with a drizzle of olive oil and salt & pepper and put under the grill cooking each side for 12-15 minutes on 200g.
6. Once the sauce is thick and the rice is cooked (takes about 20 mins) add the prawns and asparagus and cook until the veg is softened slightly.
7. Serve alongside your grilled chicken with a sprinkle of parmasan cheese!
Keeping you hungry,
Hannah x
Ps. Please drink responsibly
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