Even during the summer I love my comfort food, which isn’t ideal when it’s 28 degrees outside and what feels like 280 degrees in my windpipe thanks to my lovely pregnancy friend, Heartburn, but there are ways of combining comfort food with fresh and light summer flavours to get the best of both worlds.
One of my favourites is the Southern Style Jambalaya from the first Hairy Dieters book with all of it’s smoky one-pot amazing-ness!
Another which I tried last week was a lemon and prawn risotto – a meal I knocked up after looking at a few different recipes then deciding to just wing it, and I have to say it was so easy and tasted goooood.
I didn’t know it was going to be any good so I didn’t take a pic of the ingredients, but there’s nothing too random in there so you don’t really need a picture to help you along!
- Tbsp olive oil
- 2 cloves of garlic, minced or chopped finely
- Two spring onions, chopped finely
- Half of a fresh red chilli, chopped finely
- One small courgette, cut into short matchsticks
- 1 litre of fish or vegetable stock (I make it with 2 Oxo cubes)
- Zest and juice of 1 lemon
- 150g arborio (risotto) rice
- Pack of cooked king prawns
- Handful of chopped fresh basil
- Tbsp of crème fraiche (optional)
- Heat the olive oil over a medium heat and add the garlic, onion and chilli. Fry for a few minutes until softened but not coloured.
- Add the rice and give it a stir for a minute until you can see it’s coated with the oil.
- Start to add the stock just one ladle at a time and keep stirring. As soon as the rice has absorbed the stock, add another ladle full.
- While you’re adding and stirring the stock, throw in the courgette strips – these can go in at any point really as they’ll have softened nicely by the time you’re done.
- Also add the lemon jest and juice of half of the lemon at this point.
- When you have one or two ladles of stock left, add the prawns, stirring them into the mixture. You don’t want to add cooked prawns in too early or they’ll go small and rubbery, but adding them in just before the end gives them chance to soak up some of the juice and heat up a bit.
- At the final ladle, stir in the rest of the lemon juice and some of the chopped basil.
- It should now be looking lovely and creamy and the rice should taste soft. If you like it extra creamy, once you’ve taken it off the heat stir in the crème fraiche.
- Add the rest of the chopped basil, spoon into a bowl and you’re done!
You can always squeeze in more lemon if you like it extra zingy but just a small bowlful of this fresh and summery risotto will give you the comfort factor and fill you up no end!