Seared Prawns & Baked Zucchini Risotto
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Seared Prawns & Baked Zucchini Risotto

Seared Prawns & Baked Zucchini Risotto

with Garlic Pangrattato & Parmesan

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.

Allergens:
Gluten
•Wheat
•Crustacean
•Milk

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

1

zucchini

2 clove

garlic

1 sachet

garlic & herb seasoning

1 packet

arborio rice

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

½ packet

panko breadcrumbs

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

1 packet

prawns

(Contains Crustacean;)

1 pinch

chilli flakes

1 packet

Parmesan cheese

(Contains Milk;)

1 bag

silverbeet

Not included in your delivery

olive oil

2 cup

water

40 g

butter

(Contains Milk;)

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Nutritional Values

Energy (kJ)2962 kJ
Fat22.2 g
of which saturates14 g
Carbohydrate89.4 g
of which sugars3.8 g
Protein31.1 g
Sodium1735 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan
•Baking Dish

Instructions

1
1

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

2
2

• 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 bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. 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.

3
3

• 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.

4
4

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

5
5

• Remove risotto from oven. • Stir shaved Parmesan cheese, silverbeet and remaining butter through the risotto. • Season to taste.

TIP: Stir through a splash of water to loosen the risotto, if needed.

6
6

• Divide baked zucchini risotto between bowls. • Top with seared prawns. • Sprinkle with garlic pangrattato to serve. Enjoy!