We've taken a few of our favourite things – here's looking at you, chorizo, garlic prawns and roasted cherry tomatoes – and turned them into a risotto that's distantly related to paella. It's baked in the oven to give you time to pour a wine, put your feet up and set the mood for a meal to remember.
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 unit
brown onion
4 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
arborio rice
1.5 cube
vegetable stock
1 punnet
cherry tomatoes
1 bunch
thyme
1 bunch
parsley
1 unit
lemon
1 packet
Banana Prawns
(Contains Crustacean, Sulphites;)
1 pinch
chilli flakes
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
olive oil
20 g
butter
2 cup
water
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Roughly chop the mild chorizo. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and chorizo and cook until golden, 5 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Add the butter and arborio rice and stir to coat the rice. Pour in the water and crumble in the vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to the boil, then remove from the heat.
Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' means the rice is cooked through but still has a tiny bit of firmness in the middle.
While the risotto is baking, cut the cherry tomatoes in half. Pick the thyme leaves. Place the cherry tomatoes, thyme, a drizzle of olive oil and a good pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.
When the risotto has 5 minutes cook time remaining, finely chop the parsley. Zest the lemon to get a pinch, then cut into wedges. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the banana prawns and cook, tossing, until pink and starting to curl, 3 minutes. Add a pinch of chilli flakes (if using) and the remaining garlic and cook until fragrant, 30 seconds. Remove the pan from the heat and add a squeeze of lemon juice, a small handful of parsley and a pinch of salt and pepper.
Remove the risotto from the oven. Stir the grated Parmesan cheese through the risotto until melted. Add the baby spinach leaves, remaining parsley (reserve some for garnish!) and the lemon zest and stir to combine. Season to taste with salt, pepper and a squeeze of lemon juice. Gently fold in the roasted cherry tomatoes.
Divide the risotto between bowls and top with the garlic prawns. Sprinkle with the reserved parsley and serve with any remaining lemon wedges.