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Double Herby Tomato Prawn Risotto
Double Herby Tomato Prawn Risotto

Double Herby Tomato Prawn Risotto

with Green Beans & Fetta

Tags:
Mediterranean
Allergens:
Celery
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 Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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;)

Nutritional Values

Calories550 kcal
Energy (kJ)2300 kJ
Fat5.6 g
of which saturates3.5 g
Carbohydrate87.5 g
of which sugars12.7 g
Dietary Fibre7.7 g
Protein39.2 g
Sodium2390 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Divide herby tomato and prawn risotto between bowls. • Crumble over fetta cubes to serve. Enjoy!

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