Seared Prawns & Baked Zucchini Risotto
with Pangrattato & Parmesan
- Gluten
- Wheat
- Crustaceans
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
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 green veggies. The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
zucchini
2 clove
garlic
2 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy.)
1 packet
vegetable stock pot
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy.)
1 packet
prawns
(Contains: Crustaceans)
1 bag
mixed leaves
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains: Milk)
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Grate zucchini. Finely chop garlic.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. Add arborio rice, stirring to combine. Add the water and vegetable stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes. Transfer risotto to a baking dish. Cover tightly with foil and bake until the 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.
While risotto is baking, 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. Remove from heat.
Remove risotto from oven. Stir through grated Parmesan cheese, mixed leaves and remaining butter. Season to taste.
TIP: If the risotto is dry, stir through a splash of water.
Divide baked zucchini risotto between bowls. Top with seared prawns. Sprinkle with pangrattato to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavours, though some found it too garlicky or salty. Adjusting seasoning to taste is recommended.
- Ease of prep: Customers loved how easy it was to make risotto in the oven, saving time and effort compared to traditional methods.
- Suggestions: Several suggested adding lemon juice or zest to brighten the flavours. Some preferred baby spinach over kale or silverbeet.
- Leftovers: The risotto reheated well, with some even using leftovers to make arancini the next day.
- Portions: Many found the serving size generous, though some wanted more prawns to balance the amount of rice.
