Lemon & Parsley Double Prawn Risotto

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

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.

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

Zucchini

Lemon

Peeled Prawns

Baby Spinach Leaves

Parsley

Parmesan Cheese

Garlic Paste

arborio rice

Thyme

Vegetable Stock Pot

Not included in your delivery

olive oil

water

butter

Nutritional Values

Energy (kJ)2818 kJ

Calories674 kcal

Fat21.2 g

of which saturates14 g

Carbohydrate78.1 g

of which sugars6.4 g

Dietary Fibre6.8 g

Protein40.7 g

Sodium1918 mg

The average adult daily energy intake is 8700 kJ

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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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!