Lemon & Parsley Prawn Risotto
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Lemon & Parsley Prawn Risotto

Lemon & Parsley Prawn Risotto

with Baby Spinach Leaves

Bring a bit of luxury to your next meal-time! Tender, seared prawns bursting with zesty flavour sit atop a rich risotto speckled with veggies and refreshingly delicious parsley.

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick Prep
Climate Superstar
Allergens:
Crustacean

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 Time40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

carrot

½

lemon

1

parsley

1 sachet

garlic & herb seasoning

1 packet

arborio rice

1 sachet

chicken-style stock powder

1 packet

peeled prawns

(Contains Crustacean;)

1 packet

baby spinach leaves

Not included in your delivery

olive oil

2 cup

water

30 g

butter

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Nutritional Values

Energy (kJ)2284 kJ
Calories546 kcal
Fat14.9 g
of which saturates9.7 g
Carbohydrate80.8 g
of which sugars8 g
Protein24.1 g
Sodium1571 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Grate zucchini. • Finely chop carrot. • Zest lemon to get a pinch then cut into wedges. • Finely chop parsley.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 3-4 minutes. Add zucchini and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water and chicken-style stock powder and bring to boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto mixture to a baking dish, then cover tightly with foil. Bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.

TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.

3
3

• When risotto has 5 minutes remaining, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook peeled prawns and lemon zest, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Season. • Remove risotto from the oven. • Stir through baby spinach leaves, the butter, half of the parsley and a good squeeze of lemon juice. Season generously with salt and pepper.

TIP: Stir through a splash of water to loosen the risotto, if needed.

4
4

• Divide lemon and parsley risotto between bowls. Top with prawns and garnish with reserved parsley. • Serve with remaining lemon wedges. Enjoy!