Lemon & Thyme Prawn Risotto
with Green 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 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 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.)
1
Zucchini
1 packet
Parsley
1 sachet
Thyme
1
Lemon
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
Not included in your delivery
1 drizzle
olive oil
2 cup
water
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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 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 and a good squeeze of lemon juice. Season to taste.
• Divide lemon and thyme risotto between plates. Top with prawns and tear over parsley to serve. Enjoy!
