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Lemon & Parsley Prawn Risotto
Lemon & Parsley Prawn Risotto

Lemon & Parsley Prawn Risotto

with Veggies & Parmesan Cheese

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:
Climate Superstar
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

2

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.)

1

Zucchini

1 sachet

Thyme

190 g

Peeled Prawns

(Contains: Crustaceans;)

1

Lemon

Not included in your delivery

30 g

butter

(Contains: Milk;)

1 drizzle

olive oil

2 cup

water

Nutritional Values

Calories606 kcal
Energy (kJ)2540 kJ
Fat22.9 g
of which saturates14 g
Carbohydrate75 g
of which sugars3.3 g
Dietary Fibre4.6 g
Protein24.6 g
Sodium1160 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

Get prepped
1

• Preheat oven to 220°C/200°C fan-forced.
• Grate zucchini.
• Zest lemon to get a pinch then cut into wedges.
• Finely chop garlic. 
• Roughly chop parsley. 
• Pick thyme. 

Bake the risotto
2

• 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
and thyme, then 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. 

Cook the prawns
3

• 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 with salt and pepper.

Finish & serve
4

• 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 bowls. Top with prawns and 
garnish with remaining parsley. Serve with remaining lemon wedges. Enjoy!

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