Easy Baked Brown Rice Shrimp Risotto
Fridge for 2 days or freezer for 2 months
Healthy meat option – You can substitute the shrimp with chicken for a healthy chicken risotto. Use diced skinless and boneless chicken breast or thighs and cook for about 8 – 10 minutes or until fully cooked through.
Vegetarian option – replace the shrimp with your favorite diced veggies like courgette, peppers, corn, peas or aubergines. Roasted veggies are also great to add in too.
For a dairy-free/vegan option replace the butter with more olive oil and replace the chicken with veggies.
3 tbsp extra virgin olive oil
1 small yellow onion, diced
5 garlic cloves, minced
1.5 cups short-grain brown rice, well rinsed + drained
½ cup dry white wine
6 cups veg stock
450 g jumbo raw shrimp, deveined
100g fresh spinach
1/4 cup nutritional yeast
3 tbsp butter or more olive oil
1 tbsp miso
1 tbsp lemon juice
3/4 tsp flaked sea salt, or more to taste
Freshly ground black pepper, to taste
Fresh parsley and thyme to serve
Preheat the oven to 375F / 190C / 170 fan.
Heat 1 tbsp of olive oil in a dutch oven over medium heat. Add the onion and fry for 4 minutes until soft.
Add 4 cloves of minced garlic and fry for 1 further minute. Deglaze the pan with a little water if the onions start to stick.
Add the rinsed rice and fry for 1 minute. Add the wine, salt and pepper and fry for 2 more minutes.
Add 4 cups of stock and bring to the boil. Remove from the hob. Cover with a lid and place in the oven cook for about 65 – 70 minutes until the rice is soft but with a slight bite.
During the last 5 minutes of the rice being in the oven, prepare the shrimp.
Warm 2 tbsp of olive oil in a large non stick frying pan. Add the cleaned, deveined shrimp + a pinch of salt. Cook, stirring occasionally, until the shrimp are almost cooked through, about 3 minutes.
Add the remaining 1 clove of garlic plus spinach and fry for 1 more minute until the shrimp are cooked and the spinach wilts.
Warm the remaining stock in a pan or the microwave.
Remove the rice from the oven and add the remaining stock. Start with adding one cup, nutritional yeast, butter or olive oil, miso, lemon juice and stir well until thick. Add the remaining 1 stock to your desired consistency. The longer you leave the risotto to rest the more stock you will need as it will firm up.
Stir through the prawns with juices. Season to taste and top with fresh herbs. Option to add lemon zest too if you like.