Herby Tomato, Prawn & Chorizo Risotto

Name: Herby Tomato, Prawn & Chorizo Risotto with Green Beans & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Zucchini; 1 packet risotto-style rice; 1 Garlic; 1 packet Baby Spinach Leaves; 1 sachet Vegetable Stock Pot; 1 sachet Chilli Flakes; 250 g Mild Chorizo; 190 g Peeled Prawns; 1 packet Passata; 1 Carrot

with Green Beans & Fetta

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Mediterranean

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

Zucchini

1 packet

risotto-style rice

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

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

Carrot

Nutritional Values

Calories792 kcal

Energy (kJ)3310 kJ

Fat29.9 g

of which saturates11.9 g

Carbohydrate86.5 g

of which sugars12.3 g

Dietary Fibre6.2 g

Protein43.6 g

Sodium2870 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

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.