Herby Tomato, Prawn & Bacon Risotto
with Green Beans & Fetta
Just like Nonna's, whip up this tomato, prawn and bacon 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.
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.
Ingredients
1 sachet
Garlic & Herb Seasoning
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Carrot
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
arborio rice
1
Garlic
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Passata
1 packet
risotto-style rice
(May be present: Soy, Gluten, Wheat.)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
½ tbs
brown sugar
Cooking Steps
• 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.
• 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 minutes. Transfer to a bowl.
• 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.
• 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.
• Divide herby tomato, prawn and bacon risotto between bowls. • Garnish with a pinch of chilli flakes. Enjoy!
