Lemon & Parsley Double Prawn Risotto

Name: Lemon & Parsley Double Prawn Risotto with Veggies & Parmesan Cheese
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Parsley; 2 Garlic; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 sachet Vegetable Stock Pot; 1 packet arborio rice; 1 Zucchini; 1 sachet Thyme; 380 g Peeled Prawns; 1 Lemon; 30 g butter; 2 cup water; 1 drizzle olive oil

with Veggies & Parmesan Cheese

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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

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.)

Zucchini

1 sachet

Thyme

380 g

Peeled Prawns

(Contains: Crustaceans;)

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

• 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.

• 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.

• 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.

• 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!