Lemon & Thyme Prawn Risotto

Name: Lemon & Thyme Prawn Risotto with Green Veggies, Bacon & Parmesan Cheese
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Garlic Paste; 1 sachet Vegetable Stock Pot; 190 g Peeled Prawns; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; packet risotto-style rice; 1 Zucchini; 1 packet Parsley; 90 g Diced Bacon; 1 sachet Thyme; 1 Lemon; 1 packet arborio rice

with Green Veggies, Bacon & Parmesan Cheese

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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.

Tags:

Calorie Smart

•One Pot Wonder

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

1 packet

Garlic Paste

1 sachet

Vegetable Stock Pot

190 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

packet

risotto-style rice

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

Zucchini

1 packet

Parsley

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 sachet

Thyme

Lemon

1 packet

arborio rice

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

Nutritional Values

Energy (kJ)2250 kJ

Calories537 kcal

Fat12.8 g

of which saturates6 g

Carbohydrate69.7 g

of which sugars3.4 g

Dietary Fibre3.9 g

Protein31.5 g

Cholesterol0 mg

Sodium1630 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add zucchini and garlic paste and cook until fragrant, 1 minute.
• Add risotto rice, stirring to combine. Add the water, stock concentrate, thymeand 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 frying pan and return 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 with salt and pepper.

• 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. Sprinkle over with diced bacon. Enjoy!