Last week, my husband and I spent 7 days trying to make a different recipe each night. It ended up taking us 9 days (including a night out and a night we ate leftovers) but I'm still considering it a success. It was great to stretch our creative muscles in the kitchen and not eat the same things over and over again. We ate:
- black sesame otsu from super natural every day
- pizza pockets
- vegetarian vindaloo curry
- baked prawn risotto with thai flavours (so, so good! recipe below)
- pasta with tomato cream sauce from the pioneer woman
- wild rice casserole also from super natural every day
- weeknight curry also from super natural every day
Baked prawn risotto with Thai flavours
- 300 ml stock (I used vegetable) - I used half stock, half white wine
- 1 stem lemon grass, bruised
- 4 fresh kaffir lime leaves, finely shredded
- 2 tablespoons oil (I used grape seed)
- 1 small red onion, thinly sliced
- 1.5-2 tablespoons Thai red curry paste
- 1.5 cups arborio rice
- 300 ml coconut cream
- 600 g raw prawns (peeled and deveined with tails intact) - I didn't include this because I'm a vegetarian, but my husband threw them into his portion
Preheat the oven to 180 degrees celsius (450 degrees F). Pour the stock into a saucepan, add the lemon grass and half of the kaffir lime leaves. Bring to the boil then reduce the heat and simmer, covered, for 10 minutes.
Heat the oil in a flameproof casserole dish with a lid. Add the onion and cook over medium-low heat for 4-5 minutes, or until soft but not coloured. Stir in the curry paste and cook for a further minute, or until fragrant. Stir in the rice until well coated. Strain the stock into the rice then add the coconut cream. Cover and bake for 15 minutes.
Remove from the oven, stir in the risotto well, then bake for a further 10-15 minutes. Add the prawns and mix them well into the rice. If the mixture looks dry add some more stock. Bake for a further 10-15 minutes or until prawns are cooked through and rice is tender. Serve the risotto in bowls garnished with lime leaves.