Prawn & Chorizo Risoni
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Prawn & Chorizo Risoni

Prawn & Chorizo Risoni

with Apple, Rocket & Fennel Salad

Impress your guests, family and friends with a rich risoni speckled with smokey chorizo and succulent prawns whipped up in no time! Pair with our refreshingly crisp apple salad for a well-rounded flavour sensation to bring to your table tonight.

Allergens:
Gluten
•Wheat
•Crustacean
•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 Time50 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

1

Capsicum

1 packet

parsley

3 clove

garlic

½

red onion

½

lemon

1

apple

1 sachet

paprika spice blend

1 packet

risoni

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 sachet

chicken-style stock powder

1 packet

peeled prawns

(Contains Crustacean;)

1 packet

Spinach, Rocket & Fennel Mix

Not included in your delivery

olive oil

2 cup

water

40 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)4212 kJ
Calories1007 kcal
Fat52.4 g
of which saturates23.9 g
Carbohydrate90.6 g
of which sugars18.2 g
Dietary Fibre8.8 g
Protein44.4 g
Sodium2848 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Large Frying Pan

Cooking Steps

1
1

• Boil the kettle. • Roughly chop mild chorizo, capsicum and parsley. • Finely chop garlic and red onion (see ingredients). • Slice lemon into wedges. • Thinly slice apple into wedges.

2
2

• Half-fill a large saucepan with boiling water, add a generous pinch of salt and place over high heat. • Cook risoni in boiling water until 'al dente', 7-8 minutes. • Drain risoni and set aside.

3
3

• While the risoni is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo, capsicum and onion, stirring, until golden, 5-6 minutes. • Reduce heat to medium, then add paprika spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add risoni to pan with chicken-style stock powder and stir to combine. Remove from heat and cover to keep warm.

4
4

• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, half the butter and the remaining garlic, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.

5
5

• Stir parsley and the remaining butter through the risoni. Add a splash of water to loosen the risoni if needed. Season to taste. • In a large bowl, combine spinach, rocket & fennel mix, apple and a drizzle of olive oil. Season to taste.

6
6

• Divide chorizo risoni between bowls, then top with garlic prawns. • Serve with apple, rocket and fennel salad, and any remaining lemon wedges. Enjoy!