Healthier King Prawn & Smoked Salmon Risotto

I know last year I posted a similar recipe, but Laura and I started a healthy eating plan earlier this week so I've started adapting our favourite recipes to include less calories but with just as much flavour! I actually prefer this recipe to the full-fat version, so it just goes to show that you can eat sensibly and not miss out on taste.

Serves 4

Ingredients:

1 tsp olive oil
225g arborio rice
1 small onion (finely diced)
1 large garlic clove (crushed)
150ml dry white wine
850ml vegetable stock
1 medium courgette (finely diced)
1 red bell pepper (finely diced)
50g frozen peas
220g smoked salmon
220g raw king prawns
2tbsp fresh chopped parsley

Method:

Firstly cook your prawns by bringing some lightly salted water to the boil, add the prawns and simmer for a couple of minutes until they turn pink and start to curl slightly. Rinse them under cold water to stop the cooking process. Set aside until the end. Make up your stock and keep in a pan on a low heat.

1. Brush a large wok or deep-sided frying pan with the olive oil and heat gently. Add the chopped onion, garlic and rice and gently fry for a few minutes, then stir in the wine. Increase the heat to medium.

2. Once the wine is bubbling, add 2 ladlefuls of stock and stir continuously for 5 mins.

3. Add the vegetables and keep ladling in the stock as it is absorbed by the rice, until all of the stock has been added. This should take approximately 15 mins.

4. Add the prawns, salmon and parsley, and plenty of cracked black pepper, and stir for another couple of mins until the last of the stock has been absorbed. Serve and enjoy.

As tempting as it is to have some crusty bread with this, we found that we didn't need it as the rice is filling enough.