Herby Tomato & Double Prawn Risotto

Name: Herby Tomato & Double Prawn Risotto with Green Beans & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet arborio rice; 1 sachet garlic & herb seasoning; 1 box passata; 1 sachet chicken-style stock powder; 2 cup water; ½ tbs brown sugar; 1 carrot; 1 bag green beans; 1 clove garlic; 2 packet prawns; 1 bag baby spinach leaves; 1 packet Fetta Cubes

with Green Beans & Fetta

Get up to $200 off!

Just like Nonna's, whip up this tomato and prawn risotto that even Nonna would be proud of. Super creamy arborio rice is the foundation of this Italian delight and with bright beans, spinach leaves and fetta cubes, you'll be coming back for seconds!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Crustaceans

•Milk

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

arborio rice

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

1 sachet

garlic & herb seasoning

1 box

passata

1 sachet

chicken-style stock powder

carrot

1 bag

green beans

1 clove

garlic

2 packet

prawns

(Contains: Crustaceans;)

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

½ tbs

brown sugar

Nutritional Values

Energy (kJ)2537 kJ

Fat4.1 g

of which saturates2.2 g

Carbohydrate91.2 g

of which sugars14.8 g

Protein40.2 g

Sodium2584 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat with a drizzle of olive oil over medium-high heat. Cook arborio rice and garlic & herb seasoning until fragrant, 1 minute. • Stir in passata, chicken-style stock powder, the water and brown sugar. Bring to the boil, then remove from heat.

• Transfer rice mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.

• Meanwhile, finely chop carrot. Trim and slice green beans into thirds. Finely chop garlic. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans until just tender, 4-5 mins. Transfer to a bowl.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 5-6 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with veggies. Set aside.

• Once risotto has finished baking, remove from oven and stir through baby spinach leaves, cooked prawns and veggies, until wilted and combined. • Stir through a splash of water to loosen rice if needed. Season to taste.