Herby Tomato, Prawn & Chorizo Risotto
with Green Beans & Chilli Flakes
- Crustaceans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Sulphites
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1
Garlic
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Garlic & Herb Seasoning
1 packet
Passata
1
Carrot
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 mins. 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. • Garnish with a pinch of chilli flakes. Enjoy!
