Healthy prawn and mushroom risotto with bulgur wheat!

So this was a little bit of an improvised meal, and I was limited with ingredients, but it was actually a really tasty and healthy quick 'risotto style' dish made with bulgur wheat. I have also used mushrooms, but because I cooked them in light butter and not oil, they are a golden colour and blend in with the rest of the food - but I promise they're there! If you've not come across bulgur wheat before, it's a really great food and I've told you all about it and how to cook it in a previous blog post that you can access by clicking here.

Cooking and preparation time: 20 minutes

You will need:

• A large handful of mushrooms 
• A handful of cherry/plum tomatoes 
• 30g of bulgur wheat 
• 4 tablespoons of natural yogurt or crème fraîche 
• 100g of cooked and peeled prawns (not frozen)! 
• A knob of light butter or cooking spray

Steps:

1. Add the bulgur wheat to a boiling pan and add 160ml of boiling water. Place on the hob at medium heat and stir very frequently.
2. Place a frying pan on the hob at a medium heat and add a knob of butter (or cooking spray alternative). Take your vegetables that you wish to add (I have used mushrooms and tomatoes) and once sliced, add to the pan to fry until golden-brown or soft and then turn down to the lowest heat until the bulgur wheat has absorbed all of the water.
3. Add 4 tablespoons of natural yogurt or crème fraîche to the bulgur wheat and mix well with a wooden spoon. Then add the cooked vegetables to the mixture along with the cooked and peeled prawns.
4. Stir the mixture continuously for around 4 minutes, by which time the natural yogurt and prawns will have warmed up.
5. Season to taste and enjoy your healthy risotto!

I hope you enjoy this recipe, and don't forget to leave your comments below! :)