Lemon & Parsley Prawn Cheesy 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.
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.
Ingredients
1
zucchini
1
carrot
½
lemon
1 bag
parsley
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
chicken-style stock powder
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
30 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Grate zucchini. • Finely chop carrot. • Zest lemon (see ingredients) to get a pinch then cut into wedges. • Roughly chop parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until softened, 3-4 minutes. Add zucchini and garlic & herb seasoning, and cook until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water, 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. TIP: Stir through a splash of water to loosen the risotto, if needed.
• When risotto has 5 minutes remaining, wipe out the 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. • Divide lemon & parsley risotto between bowls. Top with prawns and garnish with reserved parsley. • Sprinkle over Parmesan cheese and serve with remaining lemon wedges. Enjoy!