Recipes
non-veg
Spinach Cauli Rice Risotto & Chilli Garlic Prawns
By Jazeela
ā³ Prep Time: 30 minute
02 Oct 2019
Nutritional Overview
Calories
535 kcal
Protein
52 gm
Carbs
30 gm
Fats
23 gm
Ingredients
Cauliflower - 200 gm
Baby Spinach- 50 gm
Onion - 50 gm
Ghee - 10 ml
Milk- 1/2 cup
Cream cheese - 30 gm
Prawns - 150 gm
Lemon - 1 tbsp
Garlic - 2 pods
Salt
Pepper
Paprika- 1/2 tsp
Chilli flakes
Method
Step 1
Cut cauliflower into florets and pulse in a blender till you get a rice like consistency. Donāt make into a paste.
Step 2
Heat ml of ghee in a pan. Add cauliflower rice, onion , salt, pepper and mix well. Add a bit of water and cook covered. This will take around minutes on low- medium flame.
Step 3
Meanwhile, marinate prawns with salt, pepper, paprika and chilli flakes and keep aside.
Step 4
Mix milk with cream cheese and lemon. Once the cauliflower rice is cooked, take around half of the portion ( or a bit lesser depending on the consistency you want for risotto. I like mine a bit runnier) and blend it along with the milk mixture.
Step 5
Return the pan with cauliflower rice on the stove and add baby spinach to it and cook until the spinach is wilted. Once it is cooked, mix the blended cauli-milk mixture into it. Stir well and keep on low flame for around minutes until it is thick enough. Taste and season as needed.
Step 6
Add ml of ghee into another pan. Once heated , add minced garlic and cook until the raw smell is gone. Add the marinated prawns and cook on both sides. Serve on top of the risotto with the juices in the pan. Serve immediately.
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