Lemon & Parsley Prawn Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon & Parsley Prawn Risotto

Lemon & Parsley Prawn Risotto

with Veggies & Double Parmesan

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.

Allergens:
Crustacean
•Milk

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

½

Lemon

1 packet

parsley

1 packet

thyme

1 packet

garlic paste

1 packet

risotto-style rice

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

½ packet

chicken stock pot

1 packet

peeled prawns

(Contains Crustacean;)

1 packet

baby spinach leaves

2 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

2 cup

water

30 g

butter

sideBannerName

Nutritional Values

Energy (kJ)2751 kJ
Calories657 kcal
Fat24.3 g
of which saturates15.6 g
Carbohydrate77.4 g
of which sugars5 g
Dietary Fibre7 g
Protein30.5 g
Sodium1489 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Dish

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Grate zucchini. • Zest lemon to get a pinch then cut into wedges. • Roughly chop parsley. • Pick thyme (see ingredients)

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add zucchini and garlic paste, and cook until fragrant, 1 minute. • Add risotto-style rice, stirring to combine. Add the water, chicken-style stock powder, thyme 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.

3
3

• 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.

4
4

• Remove risotto from the oven. • Stir through baby spinach leaves, the butter, Parmesan cheese, half of the parsley, and a good squeeze of lemon juice. Season generously with salt and pepper. • Divide lemon and parsley risotto between plates. Top with prawns and garnish with reserved parsley. • Serve with remaining lemon wedges. Enjoy!