Herby Tomato, Prawn & Bacon Risotto

Name: Herby Tomato, Prawn & Bacon Risotto with Green Beans & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Zucchini; 1 packet Baby Spinach Leaves; 1 sachet Vegetable Stock Pot; 1 packet risotto-style rice; 190 g Peeled Prawns; 1 Garlic; 1 packet Passata; 1 Carrot; 1 sachet Chilli Flakes; 90 g Diced Bacon; 1 sachet Garlic & Herb Seasoning

with Green Beans & Fetta

1.5(1)

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Calories

:

554 kcal

Protein

:

29.2g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Crustaceans
May contain traces of allergens
Gluten
Soy
Wheat
Milk

Finishing tonight's risotto in the oven means minimal elbow work and maximum flavour, with the starchy, arborio rice soaking up all the delicious flavours, from the garlicky prawns, diced bacon to the tender veggies like a treat. This is a fusion dish like no other! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Zucchini

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

1 packet

risotto-style rice

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

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Garlic

1 packet

Passata

1

Carrot

1 sachet

Chilli Flakes

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Garlic & Herb Seasoning

Nutritional Values

Calories554 kcal

Energy (kJ)2320 kJ

Fat8.9 g

of which saturates3.9 g

Carbohydrate86.2 g

of which sugars11.3 g

Dietary Fibre6.2 g

Protein29.2 g

Sodium1980 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

• 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, vegetable stock, the water and brown sugar. Bring to the boil, then remove from heat.

2

• 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.

3

• 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 minutes. Transfer to a bowl.

4

• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook diced bacon and prawns, tossing, until pink and starting to curl up, 3-4 minutes. •
Add garlic and cook until fragrant, 1 minute. Transfer to bowl with veggies. Set aside.

5

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