Nan's Baked Prawn & Veggie Risotto
with Cherry Tomatoes, Silverbeet & Parmesan
- Crustaceans
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
Our Nan's special seasoning adds a rich depth of flavour to this veggie risotto, perfectly complementing the prawns. Top it off with a sprinkle of Parmesan and you have a dish that delivers deliciousness with every mouthful.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat)
190 g
Peeled Prawns
(Contains: Crustaceans)
2 packet
Garlic Paste
1 sachet
Nan's Special Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1
Silverbeet
1
Snacking Tomatoes
1 packet
Tomato Paste
1
Zucchini
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
2 cup
Boiling water
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns and snacking tomatoes, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, slice zucchini into thin half-moons.
• Roughly chop silverbeet.
• Pick thyme leaves.
Little cooks: Help pick the thyme leaves!
• To the pan with prawns, add arborio rice, garlic paste, tomato paste, thyme and Nan’s special seasoning, then cook, stirring until fragrant, 1 minute.
• Remove from heat, then add the boiling water (see ingredients) and zucchini.
• Stir to combine, then transfer risotto mixture to a baking dish. Cover tightly with foil, then 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.
• When risotto is done, stir through the butter, silverbeet and half the Parmesan cheese. Season to taste with salt and pepper.
TIP: If the risotto looks dry, stir through a splash of water.
• Divide Nan’s baked prawns and veggie risotto between bowls.
• Sprinkle with remaining Parmesan cheese to serve. Enjoy!
Little cooks: Add the finishing touch and sprinkle over the cheese!
