Seared Prawns & Baked Zucchini Risotto

Name: Seared Prawns & Baked Zucchini Risotto with Pangrattato & Parmesan
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 zucchini; 2 clove garlic; 2 sachet garlic & herb seasoning; 1 packet arborio rice; 2 cup water; 1 packet vegetable stock pot; ½ packet panko breadcrumbs; 1 packet prawns; 40 g butter; 1 bag mixed leaves; 1 packet grated Parmesan cheese

with Pangrattato & Parmesan

4.5(3.5K)

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Calories

:

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Protein

:

29g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

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!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

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;)

Nutritional Values

Energy (kJ)2992 kJ

Fat22.6 g

of which saturates14 g

Carbohydrate91.2 g

of which sugars5.4 g

Protein29 g

Sodium2323 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

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

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 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.

3

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.

4

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.