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Garlic Prawns & Baked Zucchini Risotto
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Garlic Prawns & Baked Zucchini Risotto

Garlic Prawns & Baked Zucchini Risotto

with Pangrattato & Parmesan

Topped with garlicky, buttery prawns and a golden pangrattato for some crunch, this creamy baked risotto delivers in the flavour and texture departments - and even gives you a good dose of green veggies.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Gluten
Wheat
Milk
Crustaceans

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

zucchini

2

garlic

2 sachet

garlic & herb seasoning

1 packet

arborio rice

1 packet

chicken stock pot

½ packet

panko breadcrumbs

1 packet

prawns

1 bag

baby spinach leaves

1 packet

Parmesan cheese

Not included in your delivery

olive oil

2 cup

water

40 g

butter

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Nutritional Values

per serving
Energy (kJ)2698 kJ
Fat22.4 g
of which saturates14 g
Carbohydrate91 g
of which sugars6.8 g
Protein28.1 g
Sodium2338 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Grate the zucchini. Finely chop the garlic.

2
2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, garlic & herb seasoning and 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice, stirring to combine. Add the water and chicken stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes. 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' rice is cooked through but still slightly firm in the centre.

3
3

While the risotto is baking, wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring until golden brown, 3 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl. Season to taste.

4
4

When the risotto has 5 minutes remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the prawns and 1/2 the butter and cook, tossing, until the prawns are pink and starting to curl up, 3-4 minutes.

5
5

Remove the risotto from the oven. Stir through the shaved Parmesan cheese, baby spinach leaves and remaining butter. If needed, stir through a splash of water to loosen the risotto. Season to taste.

6
6

Divide the baked zucchini risotto between bowls. Top with the garlic prawns. Sprinkle with the pangrattato to serve.

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