Syns: 4 + HEA per portion
Serves: 2 very generous portions
Prep/Cooking Time: 45 mins
This recipe uses an air fryer for cooking, and the method is based upon that, but I’m sure it could easily be adapted to more traditional cooking methods with pans and such.
Please check the exact syn values for the ingredients you use, and use this information only as a rough guide:
- The 50g of chorizo contributes around 8 syns to this recipe (or 4 syns per portion), and can be omitted if you prefer – but in my opinion it adds so much extra flavour to the meal, so I like to use my syns on it.
- The 15g of parmesan cheese on each portion also makes up half of a Healthy Extra A, or about 3 syns.
- In general this recipe doesn’t require any oil to be added, as the chorizo will release oil as they cook. If you decide to omit the chorizo, perhaps add a bit of spray oil at the start, and allow syns for that.
- 200g risotto rice
- 1 packet of bacon medallions (diced)
- 50g of chorizo (chopped finely)
- small packet of frozen/fresh uncooked prawns
- 2 red onions (chopped)
- 200g frozen peas (or edamame beans, or chopped up green beans)
- 1 litre of stock (made using 2 veggie stock cubes)
- 30g of grated parmesan (Half a Healthy Extra A each)
- Add the bacon and onions to the air fryer and cook for 3 minutes
- Add the chorizo and cook for 2 minutes
- Add the rice and cook for another 3 minutes, or until the rice is coated in the oil from the chorizo and starts to change colour
- Add 1/3 of the stock, and cook for 5 minutes. Check to see if the liquid is getting absorbed into the rice, and add more stock if the mixture gets dry.
- Add another 1/3 of the stock, and cook for 10 minutes
- Add the final 1/3 of the stock, and cook for 10 minutes. You should give the mixture a good stir during cooking to make sure bits are getting stuck around the air fryer paddle.
- Add the vegetables and prawns, and cook for a final 5 minutes
- Serve with the grated parmesan on top