Skip to main content
Seared Prawns & Baked Zucchini Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Seared Prawns & Baked Zucchini Risotto

Seared Prawns & Baked Zucchini Risotto

with Pangrattato & Parmesan

Topped with garlicky, buttery prawns and a golden pangrattato for some crunch, this creamy baked risotto delivers in the flavour and texture departments - and even gives you a good dose of green veggies.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:
Gluten
Wheat
Crustaceans
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

zucchini

2 clove

garlic

2 sachet

garlic & herb seasoning

1 packet

arborio rice

1 packet

vegetable stock pot

½ packet

panko breadcrumbs

1 packet

prawns

½ bag

kale

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

2 cup

water

40 g

butter

sideBannerName

Nutritional Values

Energy (kJ)2992 kJ
Fat22.5 g
of which saturates14.1 g
Carbohydrate91 g
of which sugars7.1 g
Protein29 g
Sodium2315 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Grate the zucchini. Finely chop the garlic. Tear the kale leaves from the stem (see ingredients), then roughly chop the leaves.

2
2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the zucchini, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. Add the arborio rice, stirring to combine. Add the water and vegetable stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes. Transfer risotto to a baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is 'al dente', 24-28 minutes. When the risotto has 10 minutes remaining, remove the foil, then stir through the chopped kale. Return to the oven, uncovered, to finish baking.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

3
3

While the risotto is baking, wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl. Season to taste.

4
4

When the risotto has 5 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Cook the prawns and 1/2 the butter, tossing, until the prawns are pink and starting to curl up, 3-4 minutes. Remove from the heat.

5
5

Remove the risotto from the oven. Stir through the grated Parmesan cheese, baby spinach leaves and remaining butter. If needed, stir through a splash of water to loosen. Season to taste.

6
6

Divide the baked zucchini risotto between bowls. Top with the garlic prawns. Sprinkle with the pangrattato to serve.

Highest-rated dinner recipes

Glazed Duck & Hazelnut-Balsamic Greens

Glazed Duck & Hazelnut-Balsamic Greens

with Duck Fat Potatoes
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges
Caribbean Chicken Breast & Couscous

Caribbean Chicken Breast & Couscous

with Charred Corn & Coconut Sweet Chilli Mayo
Thai Green Chicken & Coconut Noodle Soup

Thai Green Chicken & Coconut Noodle Soup

with Crushed Peanuts
Beef Eye Fillet & Truffle Mayo

Beef Eye Fillet & Truffle Mayo

with Sweet Potato Mash, Green Bean Salad & Parmesan Crisps
Creamy Lemon Prawn Orecchiette

Creamy Lemon Prawn Orecchiette

with Apple Salad
Garlic Prawns & Chorizo Risotto

Garlic Prawns & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes
Pistachio-Crusted Lamb Rump

Pistachio-Crusted Lamb Rump

with Rosemary Roasted Baby Carrots & Onion Glaze
Premium Beef Fillet Steak

Premium Beef Fillet Steak

with Bacon-Mushroom Sauce & Mashed Potato
Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

Rosemary Roast Lamb & Dauphinoise Potatoes for Dinner

with Berry Cheesecake Pots for Dessert
Easy Chicken & Creamy Peppercorn Sauce

Easy Chicken & Creamy Peppercorn Sauce

with Mashed Potato & Garlicky Veggies
Lemon Pepper Beef & Sticky Rosemary Sauce

Lemon Pepper Beef & Sticky Rosemary Sauce

with Parmesan Crushed Potatoes & Garlic Veggies
Haloumi, Pesto & Caramelised Onion Burger

Haloumi, Pesto & Caramelised Onion Burger

with Sweet Potato Wedges
Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

Dijon & Herb Crusted Lamb with Dill-Fetta Potatoes & Sautéed Zucchini Salad

with Lamington-Style Chocolate Brownies for Dessert
Cheesy Aussie Chicken Parmigiana

Cheesy Aussie Chicken Parmigiana

with Rosemary Bacon Potatoes & Pear-Rocket Salad
Roast Chicken & Duck Fat Potatoes

Roast Chicken & Duck Fat Potatoes

with Prosciutto-Wrapped Asparagus & Honey Almond Baby Carrots
Rosemary & Caramelised Onion Lamb Rump

Rosemary & Caramelised Onion Lamb Rump

with Roast Veggies, Green Beans & Fetta-Almond Sprinkle
Pistachio-Crusted Lamb for Dinner

Pistachio-Crusted Lamb for Dinner

with Caramelised Pineapple & Pear Pavlovas for Dessert
Eye Fillet Steak & Peppercorn Sauce

Eye Fillet Steak & Peppercorn Sauce

with Creamy Mash & Baby Broccoli
Ginger & Lemongrass Prawns

Ginger & Lemongrass Prawns

with Veggies & Garlic Rice