Baked Herby Prawn & Spinach Risotto

Name: Baked Herby Prawn & Spinach Risotto with Blistered Cherry Tomatoes & Parmesan
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet arborio rice; 1 packet Baby Spinach Leaves; 1 Brown Onion; 1 sachet Vegetable Stock Pot; 190 g Peeled Prawns; 2 Garlic; 1 sachet Italian Herbs; 1 packet Parmesan Cheese; 1 Snacking Tomatoes; 1 sachet Thyme; 1 drizzle olive oil; 2 cup water; 20 g butter

with Blistered Cherry Tomatoes & Parmesan

Recipe Development TeamUpdated on April 10, 2026

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Calories

575 kcal

Protein

26.2g protein

Preparation Time

40 minutes

Difficulty

Easy

Allergens:

Crustaceans
Milk
May contain traces of allergens
Gluten
Soy
Wheat

What happens when you cook prawns with fragrant herbs, garlic and onion, then use this concoction as the base for a risotto? We could tell you, but the best way to find out is to try it yourself! While you're at it, throw in some roasted cherry tomatoes for a sweet burst of flavour that also works to cut through the lovely richness of the dish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

arborio rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Baby Spinach Leaves

Brown Onion

1 sachet

Vegetable Stock Pot

190 g

Peeled Prawns

(Contains: Crustaceans;)

Garlic

1 sachet

Italian Herbs

1 packet

Parmesan Cheese

(Contains: Milk;)

Snacking Tomatoes

1 sachet

Thyme

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk;)

Nutritional Values

Calories575 kcal

Energy (kJ)2410 kJ

Fat18.6 g

of which saturates10 g

Carbohydrate75.5 g

of which sugars8.5 g

Dietary Fibre7.9 g

Protein26.2 g

Sodium1280 mg

Potassium63.7 mg

Calcium2.7 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice brown onion. • Pick thyme leaves.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add onion and cook, stirring, until softened, 4 minutes. • Add garlic paste and Italian herbs and cook until fragrant, 1 minute. • Stir in arborio rice until well combined.

• To the pan, add the water, thyme and stock concentrate. Stir well, then bring to the boil. • Transfer risotto to a baking dish. Cover tightly with foil. • Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes. TIP: 'al dente' rice is cooked through but still slightly firm in the centre.

• Meanwhile, halve snacking tomatoes. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until blistered, 15-20 minutes.

• When the risotto is ready, stir through a splash of water to loosen, if needed. • Stir in shaved Parmesan cheese, the butter and baby spinach leaves. • Gently fold in roasted tomatoes. Season to taste.