Prawn Risotto (serves 4)

Prawn Risotto by The Fat Foodie

Although I enjoy most fish, my favourite seafood is prawns. I just love them because they’re so ‘meaty’, but at the same time they taste so light and fresh and they’re also delightfully low FODMAP. However, for all that prawns could be categorised in my top 10 list of favourite foods, I don’t cook with them very often. Part of this is due to their cost because they’re not exactly cheap to buy, but also it’s due to the fact that I don’t have many recipes at hand which call for prawns. This may have to change though, now that I’ve created this cracking prawn risotto recipe.

Prawns work brilliantly in a risotto because they provide a lightness of texture and flavour within what is a very rich cheesy rice dish, but they don’t get lost in it either. As a result, this prawn risotto is a beautiful combination of soft, unctuous, vegetable stock-swollen grains of rice which are coated in creamy melted parmesan cheese and is studded with tender little chunks of green pepper and tomato and a generous amount of delicate little flavourful prawns. It’s truly a celebration of one of Neptune’s best subjects.


1 tbsp butter (or oil)

2 tsps dried oregano

100g green bell pepper (diced)

2 fresh common tomatoes (diced)

300g arborio rice

20 black olives (chopped)

3 vegetable stock cubes

1 litre of boiling water (possibly more)

120g grated parmesan (or non-dairy version)

300g cooked prawns


Use the 3 vegetable stock cubes and boiling water to make a vegetable stock.

Melt the butter or oil in a large saucepan or frying pan and add the dried oregano.

Add the rice and stock and cook, stirring regularly, until the rice is almost soft. (You might need to add more water.)

Add the diced peppers, tomatoes, olives and prawns and cook until the rice is soft and the risotto is hot.

Add the parmesan and stir well before serving.

Prawn Risotto by The Fat Foodie

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Crispy Chickpea Wraps (serves 6)

Crispy Chickpea Wraps by The Fat Foodie

This recipe for crispy chickpea wraps is a brilliant way to eat less meat and benefit from incorporating iron-packed chickpeas into your diet. Although chickpeas are notoriously bland they are brilliant for sucking up the flavours of herbs and spices, so they’re ideal for using in Mexican and Indian dishes. They also crisp up beautifully when fried in a little bit of oil which gives them a really intriguing texture because their insides stay soft.

I’m sure we can all agree that it’s a good idea to try to eat at least one vegetarian meal a week (if for no other reason than it’s massively cheaper to make) and this one is ideal for serving to the family. I made these crispy chickpea wraps one night when my (meat-eating, T-Rex-beating in the carnivorous stakes – excuse the pun) stepsons came for dinner and they didn’t realise it was a vegan meal until I told them so after they had finished eating because they thought it was so tasty and satisfying.

I think one of the reasons these crispy chickpea wraps are so good is because there is a gorgeous contrast between the crispy chickpeas, the tender corn tortillas, the crispy, crunchy fresh salad and the smooth grated cheese. I served my crispy chickpea wraps stuffed full of fresh green salad, slices of cucumber, a little mashed avocado and grated (non-dairy, in my case) cheddar cheese. They’re just a really tasty dinner option.


250g chickpeas (drained and well rinsed)

3 tbsps sesame oil

2 tsps ground cumin

2 tsps smoked paprika

3 tbsps lime juice

2 tsps maple syrup

2 tsps tamari (gluten-free soy sauce) or normal soy sauce if you’re ok with gluten

6 corn tortillas (or gluten-free tortillas)

Thin slices of cucumber and salad

200g grated cheddar cheese (or non-dairy version)

For the dressing:

100g of peanut butter (I used crunchy)

2 tbsps warm water

1 tbsp rice vinegar


Put the sesame oil, maple syrup, soy sauce and lime juice in a large frying over a medium heat and add the chickpeas and spices.

Fry the chickpeas until the liquid has evaporated and the chickpeas are crispy.

Mix your dressing ingredients together until smoothly blended.

Heat up your corn tortillas, spread each tortilla with some of the dressing and add the chickpeas and salad before wrapping up into a burrito.

Serve with chopped fresh chilli, a small serving of avocado (20g is a low FODMAP portion per person), slices of cucumber, salad, cheddar cheese or a dairy-free version, freshly chopped coriander, salsa, sour cream, jalapenos etc.

Crispy Chickpea Wraps by The Fat Foodie

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