Lemon & Parsley Prawn Risotto

Name: Lemon & Parsley Prawn Risotto with Veggies & Parmesan Cheese
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 Zucchini; ½ Lemon; 2 clove garlic; 1 packet parsley; ½ packet thyme; 1 packet risotto-style rice; 2 cup water; 1 sachet vegetable stock powder; 1 packet peeled prawns; 1 packet baby spinach leaves; 30 g butter; 1 packet Parmesan cheese

with Veggies & Parmesan Cheese

Get up to $200 off!

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.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Crustaceans

•Milk

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

2 clove

garlic

1 packet

parsley

½ packet

thyme

1 packet

risotto-style rice

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

1 sachet

vegetable stock powder

1 packet

peeled prawns

(Contains: Crustaceans;)

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2529 kJ

Calories604 kcal

Fat20 g

of which saturates13.1 g

Carbohydrate76.9 g

of which sugars4.9 g

Dietary Fibre5.9 g

Protein27.5 g

Sodium1431 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 to get a pinch then cut into wedges. • Fineyl chop garlic. • Roughly chop parsley. • 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, vegetable stock powder, 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, half of the parsley and a good squeeze of lemon juice. Season to taste. • Divide lemon and parsley risotto between plates. Top with prawns and garnish with remaining parsley to serve. Enjoy!