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.
1 packet
Baby Spinach Leaves
1 packet
Passata
1 packet
Green Beans
1 packet
arborio rice
1
Garlic
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 sachet
Garlic & Herb Seasoning
380 g
Peeled Prawns
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat with a drizzle of olive oil over medium-high heat. Cook arborio rice and garlic & herb seasoning until fragrant, 1 minute. • Stir in passata, chicken-style stock powder, the water and brown sugar. Bring to the boil, then remove from heat.
• Transfer rice mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, finely chop carrot. Trim and slice green beans into thirds. Finely chop garlic. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until just tender, 4-5 mins. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with veggies. Set aside.
• Once risotto has finished baking, remove from oven and stir through baby spinach leaves, cooked prawns and veggies, until wilted and combined. • Stir through a splash of water to loosen rice if needed. Season to taste.
• Divide herby tomato and prawn risotto between bowls. • Crumble over fetta cubes to serve. Enjoy!