If you’re in need of some comfort food to make it through the rest of winter, then why not try this spinach risotto with sautéed mushrooms and crispy prawns – another recipe from my collaboration with Florette Deutschland.
If you ask me, January has been pretty slow and tiring. It’s the darkness combined with a lot of rain (which at least I experienced in Frankfurt, Hamburg, Amsterdam and London) as well as the combination of loads of beginning-of-the-new-year motivation and the realisation that we’re all just human beings without super powers and that things take time, like, a lot of time.
During the last weeks I had difficulties getting out of bed in the morning and make it through the day without checking my watch several (many, that is) times. Hence, I tried to get as much fresh air and daylight as possible and made sure I really listened to what my body and mind needed to feel good.
I mostly eat “clean” (natural, unprocessed) food anyway, and I’m thankful for the energy, lightness and satisfaction it gives me; however, I was craving comfort food on many nights over the past weeks, so I cooked pasta dishes, casseroles, creamy soups and such in batches. I have become a lot better at listening to my body ever since I’m back from India, so if I felt like the only thing I wanted was a comforting bowl of lentil dhal at the end of a tired day, I made sure that that is exactly what I would have – instead of going to the gym and have a salad after.
This spinach risotto with sautéed mushrooms and crispy prawns was another meal I was craving recently, so I made use of my collaboration with Florette Deutschland to write down the recipe and use one of their mixed leaf salads, “Émotions Fein & Pikant”, to go with the risotto.
If you’re not so much a fan of a “heavy” rice dish, try to substitute the risotto rice with buckwheat grains (which will also make your risotto naturally gluten-free).
It’s a thick, creamy, filling and satisfying dinner, which – I believe – is best enjoyed on the sofa with your favorite Netflix series.
Sending you lots of positive energy to make it through the rest of Winter!
Love,
Lea Lou
Spinach risotto with sautéed mushrooms and crispy prawns
For two servings.
For the risotto:
1 garlic clove
1/2 yellow onion
Olive oil
150 g risotto rice (e.b. Arborio)
100 ml white wine (dry)
400 ml vegetable stock
150 g mushrooms
125 g baby spinach
1 tbsp lemon juice
1 handful parmesan cheese, grated, plus more to serve (optionally)
Sea salt and black pepper, freshly ground
1/2 red chili
100 g prawns, ready to use
For the side salad:
2 handful Florette Émotions Fein & Pikant (or any mixed salad)
2 tbsp olive oil
1 tbsp white wine vinegar
1 dash lemon juice
Sea salt and black pepper, freshly ground
Method:
Peel and chop garlic and onion.
Heat the olive oil in a medium-sized saucepan, sauté onion and garlic for a minute or so. Add risotto rice and sauté for a minute, stirring. Add white wine, and as soon as the wine is boiling, add a dash of the vegetable stock.
Reduce the heat to a low to medium level, cover the saucepan with a lid and simmer the risotto until the stock is absorbed, stirring regularly. Continue adding more stock as you stir, always adding more as soon as it has almost been absorbed by the rice. Simmer the risotto for 15–20 minuses (follow the instructions of the packaging).
Brush and slice the mushrooms, wash and spin-dry the spinach. Add mushroom and spinach to the risotto 5 minutes before the cooking time is over, allow the spinach to wilt. Remember to stir the risotto.
Season the risotto with lemon juice, parmesan cheese, salt and pepper to taste.
For the prawns heat a little olive oil in a small pan. Slice the chili, fry chili and prawns in the pan from both sides and tender and crispy. Season the prawns with salt and pepper to taste.
Divide the salad over two bowls. Whisk oil with vinegar, lemon juice, salt and pepper, drizzle the vinaigrette over the salad leaves.
Divide the risotto over two plates and arrange with the prawns, serve the risotto with the salad bowls.
