Capsicum and Prawn Risotto

This Creamy risotto recipe by @ebonys_plate, is made from sweet capsicum and plump Sunny Seafood frozen prawns, and is the perfect spring time meal that is budget friendly, healthy and oh so delicious! Loaded with gut-healthy fibre, lean protein and lots of vitamin c, this dish is as nourishing as it is tasty!

Serves 2

Ingredients

• 20 Sunny Seafood Prawn Cutlets

• 3 red capsicums, diced

• 1/2 brown onion, diced

• 3 cloves garlic, minced

• 2 tsp olive oil

• 150g brown rice

• 500ml vegetable stock

• 1/3 cup nutritional yeast

• Salt and pepper to taste

• Fresh basil to serve

Instructions

1. Heat olive oil in a medium pot, add capsicum, onion, garlic and half a tsp salt. Sauté until veggies soften and are slightly browned. Remove half the veggie mix from the pot.

2. Add brown rice to the pot of veggies and stir regularly until grains become slightly toasted, about 3 mins. Add vegetable stock 1/2 cup at a time, simmering until absorbed and then add the next half cup. Continue to cook the rice until grains are tender (about 35-40mins), adding more water if required.

3. Meanwhile, add remaining veggies to a blender along with

1/4 cup water and nutritional yeast. Blend until smooth.

4. Once rice is tender and liquid has been absorbed, add the blended veggies and stir to combine. Simmer for 3-5mins or until liquid is mostly absorbed and then stir the rice vigorously for 30sec to release starches and make it creamy.

5. Season with salt and pepper.

6. Spread prawns out in an even layer on top of risotto and cover the pot. Steam prawns for 3-5mins or until cooked through.

7. Serve risotto with a garnishing of basil and enjoy!

To watch the video click HERE