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
ā¢ Preheat oven to 220Ā°C/200Ā°C fan-forced. ā¢ Grate zucchini. ā¢ Zest lemon to get a pinch then cut into wedges. ā¢ Fineyl chop garlic. ā¢ Pick thyme (see ingredients).
ā¢ 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. ā¢ Add risotto-style rice, stirring to combine. Add the water, stock concentrate, thyme and bring to the boil. Cook, stirring, until combined, 2 minutes. ā¢ Transfer risotto mixture to a baking dish, then cover tightly with foil. Bake until liquid is absorbed and rice is āal denteā, 24-28 minutes. TIP: āAl denteā rice is cooked through but still slightly firm in the centre. TIP: Stir through a splash of water to loosen the risotto, if needed.
ā¢ When the risotto has 5 minutes remaining, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. ā¢ Cook peeled prawns and lemon zest, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Season to taste.
ā¢ Remove risotto from the oven. ā¢ Stir through baby spinach leaves, the butter, Parmesan cheese and a good squeeze of lemon juice. Season to taste. ā¢ Divide lemon and thyme risotto between plates. Top with prawns to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many enjoyed the zesty lemon and thyme combination, though some found the risotto bland and suggested adding extra garlic, herbs, or stock.
- Ease of prep:Ā Baking the risotto in the oven was praised as quick and simple, though some preferred the traditional stovetop method for better texture.
- Suggestions:Ā Several recommended adding white wine, extra Parmesan, or vegetables like peas for more flavour and substance.
- Leftovers:Ā Generous portions often provided lunch for the next day, with some finding the risotto even better reheated.
- Prawns:Ā The prawns were consistently praised as fresh, plump, and delicious, though a few wished for a more generous serving.
