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Lemon & Parsley Double Prawn Risotto
Lemon & Parsley Double Prawn Risotto

Lemon & Parsley Double Prawn Risotto

with Veggies & Parmesan Cheese

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.

Tags:
Mediterranean
Allergens:
Milk
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 Time40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Parsley

2

Garlic

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1 sachet

Vegetable Stock Pot

1 packet

arborio rice

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

1

Zucchini

1 sachet

Thyme

380 g

Peeled Prawns

(Contains: Crustaceans;)

1

Lemon

Not included in your delivery

30 g

butter

(Contains: Milk;)

2 cup

water

1 drizzle

olive oil

Nutritional Values

Calories668 kcal
Energy (kJ)2790 kJ
Fat23.8 g
of which saturates14.6 g
Carbohydrate76 g
of which sugars4.2 g
Dietary Fibre5.5 g
Protein37.9 g
Sodium1780 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

Get prepped
1

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

Bake the risotto
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 arborio rice, stirring to combine. Add the water, vegetable stock pot, 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.

Cook the prawns
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.

TIP: Cook in batches if your pan is getting crowded.

Finish & serve
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!

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