Herby Tomato, Prawn & Chorizo Risotto
with Green Beans & Fetta
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, mild chorizo to the tender veggies like a treat. This is a fusion dish like no other!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Zucchini
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1
Garlic
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Passata
1
Carrot
Utensils
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. Roughly chop mild chorizo.
• 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 prawns and chorizo, tossing, until pink and starting to curl up, 4-5 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, chorizo 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 chorizo risotto between bowls.
• Crumble over fetta cubes to serve. Enjoy!
