Fancy Lemon-Garlic Prawns & Chorizo Risotto
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Fancy Lemon-Garlic Prawns & Chorizo Risotto

Fancy Lemon-Garlic Prawns & Chorizo Risotto

with Roasted Cherry Tomatoes

We've taken a few of our favourite things – chorizo, garlic prawns and lightly charred cherry tomatoes – and turned them into a dish 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.

Allergens:
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

brown onion

3 clove

garlic

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

1 packet

arborio rice

1 sachet

Nan's special seasoning

1 punnet

Snacking Tomatoes

½

lemon

1 packet

Tail-On Prawns

pinch

chilli flakes

1 packet

Parmesan cheese

(Contains Milk;)

1 bag

baby spinach leaves

1 bag

parsley

Not included in your delivery

olive oil

2 cup

water

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Nutritional Values

Energy (kJ)3662 kJ
Fat38.9 g
of which saturates15.3 g
Carbohydrate84.1 g
of which sugars10.5 g
Protein47.6 g
Sodium2559 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion and garlic. • Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo, stirring, until golden, 5 minutes. • Add half the garlic and cook until fragrant, 30 seconds. Add arborio rice, stirring to coat. • Stir in the water and Nan's special seasoning. Bring to the boil, then remove pan from heat.

2
2

• 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.

3
3

• Halve snacking tomatoes. • Place tomatoes on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.

4
4

• When the risotto has 5 minutes remaining, zest lemon to get a pinch, then cut into wedges. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook tail-on prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. • Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.

5
5

• Stir Parmesan cheese through risotto, until melted. • Add baby spinach leaves and lemon zest, stirring to combine. • Add a squeeze of lemon juice, then season to taste. Gently fold in the roasted snacking tomatoes.

TIP: Stir through a splash of water if the risotto looks too thick.

6
6

• Finely chop parsley. • Divide chorizo risotto between bowls. Top with garlic prawns. • Sprinkle with parsley. Serve with any remaining lemon wedges. Enjoy!