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 sachet Garlic & Herb Seasoning; 190 g Peeled Prawns; 1 Carrot; 90 g Diced Bacon; 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; 1 drizzle olive oil; 2 cup water; ½ tbs brown sugar

with Green Beans & Fetta

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Mediterranean

•Calorie Smart

Allergens:

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 Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

190 g

Peeled Prawns

(Contains: Crustaceans;)

Carrot

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Vegetable Stock Pot

1 packet

Green Beans

arborio rice

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

Nutritional Values

Calories617 kcal

Energy (kJ)2580 kJ

Fat13.4 g

of which saturates4.6 g

Carbohydrate91.3 g

of which sugars16.2 g

Dietary Fibre7.5 g

Protein29.9 g

Sodium1980 mg

The average adult daily energy intake is 8700 kJ

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!