Lemon & Thyme Prawn Risotto
with Veggies & Parmesan Cheese
- Milk
- Crustaceans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Bring a bit of luxury to your next meal-time! Tender, seared prawns bursting with zesty flavour sit atop a rich risotto speckled with tasty veggies. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Garlic Paste
1
Lemon
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
risotto-style rice
(May be present: Gluten, Soy, Wheat)
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
2 cup
water
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate zucchini. • Zest lemon to get a pinch then cut into wedges. • Fineyl chop garlic. • Pick thyme (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add zucchini and garlic and cook until fragrant, 1 minute. • Add risotto-style rice, stirring to combine. Add the water, stock concentrate, thyme and bring to the 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 the 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 to taste.
• Remove risotto from the oven. • Stir through baby spinach leaves, the butter, Parmesan cheese and a good squeeze of lemon juice. Season to taste. • Divide lemon and thyme risotto between plates. Top with prawns to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The prawns were widely praised for their flavour, but many customers found the risotto itself quite bland and in need of more depth. Boosting the stock, adding extra garlic, or stirring through more parmesan helped lift the overall taste.
- Ease of prep: Most found this a straightforward and relatively quick dish to pull together, with the oven-baked method appreciated by many for its hands-off convenience.
- Suggestions: Several customers cooked the risotto on the cooktop instead of baking it, finding it creamier and easier to control. Others added a splash of white wine, extra lemon zest stirred into the rice, chorizo, or a drizzle of chilli oil to add more depth and interest.
- Leftovers: A number of customers noted generous portions with risotto left over for lunch the next day, and one customer mentioned freezing the prawns separately to keep the dish fresh for later.
- Portions: Opinions on quantity were mixed — some found the risotto plentiful and the prawn serving generous, while others felt there were too few prawns relative to the amount of rice.
- Texture: Some customers found the oven-baked risotto came out gluggy, mushy, or dry; adding a splash of boiling water to loosen it, or switching to the cooktop absorption method, helped achieve a better consistency.
