Autumnal Mashed Prawn, Beetroot & Risotto
with Goat Cheese, Crispy Kale & Walnuts
- Walnut
- Milk
- Crustaceans
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Gluten
- Wheat
A vibrant, jewel-toned celebration of Autumnal abundance, this creamy risotto is swirled with earthy herby mashed beetroot and lifted by bright lemon zest. Topped with a textural tapestry of prasws, crispy kale, marinated goat cheese and crunchy walnuts, every bite offers a sophisticated balance of warm and zesty notes
Ingredients
2
Beetroot
1
Kale
1 packet
Walnuts
(Contains: Walnut May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy)
2
Garlic
1
Lemon
1
Leek
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Garlic & Herb Seasoning
1 sachet
Vegetable Stock Pot
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Marinated Goat Cheese
(Contains: Milk)
1 packet
Rosemary
190 g
Peeled Prawns
(Contains: Crustaceans)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Boil the kettle. Half-fill a medium saucepan with boiling water and add a generous pinch of salt.
- Peel beetroot and cut into 1cm chunks.
- Cook beetroot in boiling water, over high heat, until easily pierced with a fork, 30-35 minutes.
- Reserve a splash of water. Drain and return beetroot to saucepan. Mash and cover to keep warm.
TIP Cutting the beetroot very small helps it cook faster!
- Meanwhile, tear kale leaves, then discard stems.
- Roughly chop walnuts. Thinly slice garlic.
- Zest lemon to get a pinch then slice into wedges.
- Thinly slice leek.
- Pick thyme leaves.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook leek and peeled prawns, stirring, until prawn is pink and starting to curl up, 4-5 minutes.
- Cook garlic until fragrant, 1 minute.
- Add risotto-style rice and stir to coat. Add garlic & herb seasoning, thyme, lemon zest, stock concentrate and the water and stir to combine.
- Bring to the boil, then remove from heat.
- When the risotto has 10 minutes remaining, add kale to an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with salt. Gently toss to combine.
- Roast until crispy, 8-10 minutes.
- Transfer risotto to a large baking dish.
- Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
- Remove risotto from oven and stir through beetroot, butter and Parmesan cheese.
- Add a generous squeeze of lemon juice and the reserved beetroot water. Season to taste.
- Divide fall roasted beetroot and prawn risotto between bowls.
- Crumble over fetta. Sprinkle over chopped walnuts.
- Serve with crispy kale and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The dish won praise for its combination of flavours, with the thyme, goat cheese, and crispy kale standing out as highlights. Some found the overall risotto mild or plain, particularly when the beetroot flavour did not come through strongly.
- Ease of prep: Several reviewers noted the total cooking time ran well beyond what the recipe suggested, with the beetroot prep being the main contributor. Clean-up was also flagged as more involved than expected for a weeknight meal.
- Suggestions: Multiple reviewers recommended roasting the beetroot instead of boiling it, noting this preserves colour and develops a caramelised flavour. Cutting beetroot into very small pieces and allowing extra boiling time beyond 35 minutes may also help if boiling is preferred.
- Portions: The kale was considered optional by some, while others felt the goat cheese added excellent value and was a welcome finishing touch.
