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.
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.
1
Zucchini
½
Lemon
2 clove
garlic
1 packet
parsley
½ packet
thyme
1 packet
risotto-style rice
1 sachet
vegetable stock powder
1 packet
peeled prawns
1 packet
baby spinach leaves
1 packet
Parmesan cheese
olive oil
2 cup
water
30 g
butter
• 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!