I picked up some amazing prawns at my local farmers market this week. Normally I shy away from buying prawns, especially in supermarkets, because you don’t always know where they’ve come from. But when I came across these fresh, plump beauties, I couldn’t resist making a quinoa prawn risotto.
Although I do eat rice occasionally, I also love exploring completely grain free and paleo options for dinner recipes. And I’ve been hanging out to try making a paleo risotto. I already had the quinoa at home – and the prawns were the perfect accompaniment.
1 large brown onion, diced
2 large rashers bacon, diced
2 tbsp extra virgin olive oil
1 clove garlic, crushed
1 1/2 cups white quinoa, rinsed thoroughly
4 1/2 cups chicken broth or stock
1 tsp dried mixed Italian herbs
250g cherry tomatoes, halved
1/2 kilo green prawns, heads removed, peeled (leaving the tails on) *
3/4 cup peas (either fresh or frozen)
salt and pepper to taste
1/2 cup chopped parsley
1 lemon, cut into wedges.
Let’s do this!
In a large pot over a medium heat, fry the onion and bacon in the olive oil until onion becomes translucent.
Add the garlic and stir for 1 minute.
Add the quinoa, broth and Italian herbs, and simmer, covered, over a low heat for 10 minutes.
Lift the lid, add the tomatoes, stir, and then simmer, covered for 5 minutes.
Add the prawns and peas, stir through, and then simmer, covered, for 5 minutes.
Add salt and pepper to taste
Stir through the parsley and serve with a lemon wedge.
* Note: you can use cooked prawns instead of green prawns, just wait 2-3 more minutes before adding them.
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