Yummy risotto

This weeks Wednesday post is a yummy recipe from my mummy's kitchen. My mum is a wonderful cook and I was delighted when I went home last week end and whipped up this meal while I was at piloxing. I will be cooking it for myself it is allergen free and pescatarian but you take out the fish for a vegan version. So now I will leave my mum to tell you more....

When Lauren became pescatarian I tried whenever possible to cook dishes that we would all enjoy. This was easier than you may think as we all love pasta, fish and dairy products for example. I confess to feeling daunted after hearing the list of foods that she would need to exclude as part of her Lorisian plan, all my standbys, apart from fish blown out!
I was determined to produce a meal suitable for all of us. I decided to start with 2 of her favourite foods, scallops and prawns and as she can have rice, thought a risotto would be perfect.
I made stock with a vegan yeast stock cube instead of my usual chicken stock, and substituted vegan Pure spread for butter to give a creamy taste.  The result was amazing, a really tasty dish.

Serves 4
12 large raw tiger prawns
12 scallops
3 fresh plum tomatoes,  skinned, deseeded and chopped
2 large shallots finely diced
300g Arborio rice
250ml white wine
800ml vegan stock
1 garlic clove sliced
Extra virgin olive oil and Pure spread

Heat a little oil and gently fry shallots until soft.
Add rice and stir to coat all grains in oil.
Add chopped toms and wine and stir until liquid absorbed.
Add stock, a ladle at a time and allowing the stock to reduce before adding the next, conyinue until rice is cooked and the mixture is creamy.
In another pan, fry garlic in oil until it is golden. Remove the garlic and discard.
Add the prawns and scallops and cook gently,  ensuring prawns are cooked and pink throughout.
Stir approx 25 grams of Pure into the risotto along with salt and pepper to taste. 
Remove scallops and prawns with a slotted spoon and add the flavoured oil to the risotto.
Serve risotto in dishes and add the prawns and scallops on top

Enjoy, we did :-)

I hope you enjoyed that post please comment, like, pin and share it all helps and give the recipe a go you won't be disappointed! Thanks for reading xx