Seared Prawns & Baked Risotto

Name: Seared Prawns & Baked Risotto with Silverbeet, Garlic Pangrattato & Parmesan
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 carrot; 2 clove garlic; 1 bag silverbeet; 1 sachet garlic & herb seasoning; 1 packet arborio rice; 2 cup water; 1 pinch chilli flakes; ½ packet panko breadcrumbs; 1 packet prawns; 40 g butter; 1 packet grated Parmesan cheese

with Silverbeet, Garlic Pangrattato & Parmesan

Get up to $200 off!

Topped with buttery prawns and a golden pangrattato for some crunch, this garlicky baked risotto delivers in the flavour and texture departments - and even gives you a good dose of veggies.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten

•Wheat

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

2 clove

garlic

1 bag

silverbeet

1 sachet

garlic & herb seasoning

1 packet

arborio rice

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

1 pinch

chilli flakes

½ packet

panko breadcrumbs

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

1 packet

prawns

(Contains: Crustaceans;)

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

2 cup

water

40 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2962 kJ

Fat22.1 g

of which saturates14 g

Carbohydrate90.3 g

of which sugars3.9 g

Protein29.6 g

Sodium1736 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. • Finely chop garlic. • Roughly chop silverbeet.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water. Bring to the boil and cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and 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.

• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and remaining garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a bowl. Season to taste.

• When the risotto has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns and 1/2 the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Add a pinch of chilli flakes (if using). Remove from heat.