Actifry Chorizo, Bacon and Prawn Risotto

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.

Syns Values

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.

Ingredients

  • 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)

Method

  1. Add the bacon and onions to the air fryer and cook for 3 minutes
  2. Add the chorizo and cook for 2 minutes
  3. 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
  4. 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.
  5. Add another 1/3 of the stock, and cook for 10 minutes
  6. 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.
  7. Add the vegetables and prawns, and cook for a final 5 minutes
  8. Serve with the grated parmesan on top

Mixing it up

I’ve had the same meal for lunch and dinner for the last two days, and I’m getting a bit sick of it!

I like a chicken salad as much as the next person – actually probably more than the next person. And a large chicken and some salad things from the supermarket certainly goes a long way, and is good value for money. But it can also get a bit boring after a while.

It’s the trap that a lot of people fall into when doing Slimming World – having the same meals again and again. We find a set of recipes that work for us, and then we cook them again and again on an endless loop. And before you know it, you’re bored of everything, and desperate to have something different, which can lead to some off-plan moments!

Our weekly cooking schedule usually contains some or all of the following: a chicken in the slow cooker, a joint of ham in the slow cooker, a stir-fry, a batch-cooked curry or chilli, baked fish and chips, or a spaghetti bolognese. And although I enjoy all of these, I sometimes hanker after something a bit different.

Looking for inspiration

One thing we tried to do a while back, but has since fallen by the wayside, is to introduce a new recipe each week. The Slimming World magazines seem to be a good source of inspiration for new recipes, as do the books you can buy in class. Or a quick search of the internet will often come up with something interesting.

If you follow other SW members on Instagram or Snapchat you can often find inspiration for alternate meal suggestions – as there are loads of people that photograph their meals and share them online.

A bit of planning

I’m also an advocate of planning the week’s meals. I know that if I just left it to the day to decide what I’d like for dinner, I’d not have the right ingredients and I’d end up eating the same things all the time. But by pre-planning (having checked the recipes to follow) we can then buy the correct groceries in our weekly shop, and have everything in ready to go. And it removes the dilemma of working out what to cook each day.