Garlic Prawns & Chorizo Risotto
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Garlic Prawns & Chorizo Risotto

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 time to pour a wine, put your feet up, and set the mood for a meal to remember.

Allergens:
Milk
•Crustacean

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 Time30 minutes
DifficultyMedium

Ingredients

Serving amount

1 packet

snacking tomatoes

1

Brown Onion

3 clove

Garlic

1 packet

Mild Chorizo

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

½

lemon

1 packet

risotto-style rice

(May be present: Wheat, Gluten, Soy. )

1 sachet

Nan's special seasoning

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

Tail-On Prawns

(Contains Crustacean;)

pinch

chilli flakes

1 packet

parsley

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3632 kJ
Calories868 kcal
Fat38.6 g
of which saturates15.2 g
Carbohydrate84.1 g
of which sugars9.9 g
Dietary Fibre8.1 g
Protein46.7 g
Sodium2524 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Pan
•Large Frying Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • 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.

2
2

• Finely chop brown onion and garlic. • Roughly chop mild chorizo. • Zest lemon to get a pinch, then cut into wedges.

3
3

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risotto-style rice in boling water until 'al dente', 7-8 mintues. • Drain risotto.a• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook risotto-style rice in boling water until 'al dente', 7-8 mintues. • Drain risotto.

4
4

• 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 Nan's special seasoning, cook until fragrant, 30 seconds. • Remove pan from heat. Return risotto to pan. • Stir in Parmesan cheese, baby spinach leaves, lemon zest, a generous squeeze of lemon juice and roasted tomatoes. Season to taste. Transfer to serving plates and cover to keep warm.

5
5

• 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.

6
6

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