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 July 2026- Flavour: The buttery prawns and crunchy pangrattato were widely praised, though many found the risotto base quite mild on its own. Several reviewers felt a squeeze of lemon juice or zest lifted the overall dish noticeably.
- Ease of prep: Most found the baked risotto method refreshingly simple and hands-off compared to traditional cooktop risotto. A few noted the instructions could be clearer, particularly around timing and liquid quantities.
- Suggestions: Many reviewers recommended reducing the garlic and herb seasoning to one sachet to avoid the dish becoming too salty or overpowering. Adding a splash of extra water or stock during baking helped prevent dryness, and some preferred cooking the risotto on the cooktop for better texture control.
- Leftovers: A number of reviewers enjoyed this dish the next day for lunch, though some felt the flavours did not hold up as well when reheated.
- Portions: Some found the risotto quantity generous — even enough for four — while others felt the prawn-to-rice ratio was unbalanced and would have preferred more prawns.
- Greens: Several reviewers found silverbeet tough, bitter, or stringy, and suggested swapping it for baby spinach or finely chopping the leaves and removing the woody stalks before stirring through.
