Garlic Prawn & Chorizo Risotto
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Garlic Prawn & Chorizo Risotto

Garlic Prawn & Chorizo Risotto

with Thyme-Roasted Cherry Tomatoes

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.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Crustacean
Sulphites
Milk

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

20 g

butter

2 cup

water

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3770 kcal
Fat28.6 g
of which saturates13.9 g
Carbohydrate96 g
of which sugars10.7 g
Dietary Fibre0 g
Protein60 g
Cholesterol0 mg
Sodium2650 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Baking Paper
Baking Tray
Large Non-Stick Pan

Instructions

START THE RISOTTO
1

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.

Bake the risotto
2

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.

ROAST THE CHERRY TOMATOES
3

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.

Cook the garlic prawns
4

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.

FINISH THE RISOTTO
5

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.

serve up
6

Divide the risotto between bowls and top with the garlic prawns. Sprinkle with the reserved parsley and serve with any remaining lemon wedges.