Lemon & Thyme Prawn Risotto
with Veggies, Bacon & 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 tasty veggies.
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.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Garlic Paste
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
packet
risotto-style rice
(May be present: Gluten, Soy, Wheat.)
1
Zucchini
1 packet
Parsley
1 sachet
Thyme
190 g
Peeled Prawns
(Contains: Crustaceans;)
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Lemon
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
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. • 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, return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. 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 and diced bacon to serve. Enjoy!
