Seared Prawns & Baked Zucchini Risotto
with Pangrattato & Parmesan
Topped with garlicky, buttery prawns and a golden pangrattato for some crunch, this creamy baked risotto delivers in the flavour and texture departments - and even gives you a good dose of green veggies.
This recipe is under 650kcal per serving.
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!
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.
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 Crustacean;)
½ bag
kale
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Grate the zucchini. Finely chop the garlic. Tear the kale leaves from the stem (see ingredients), then roughly chop the leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the zucchini, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. Add the 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 the rice is 'al dente', 24-28 minutes. When the risotto has 10 minutes remaining, remove the foil, then stir through the chopped kale. Return to the oven, uncovered, to finish baking.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, wipe out frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add the remaining garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl. Season to taste.
When the risotto has 5 minutes remaining, return frying pan to a medium-high heat with a drizzle of olive oil. Cook the prawns and 1/2 the butter, tossing, until the prawns are pink and starting to curl up, 3-4 minutes. Remove from the heat.
Remove the risotto from the oven. Stir through the grated Parmesan cheese, baby spinach leaves and remaining butter. If needed, stir through a splash of water to loosen. Season to taste.
Divide the baked zucchini risotto between bowls. Top with the garlic prawns. Sprinkle with the pangrattato to serve.