Garlic Prawns & Chorizo Risotto
with Thyme-Roasted Cherry Tomatoes
We've taken a few of our favourite things – chorizo, garlic prawns and lightly charred cherry tomatoes – and turned them into a dish distantly related to paella. It's baked in the oven to give you time to pour a wine, put your feet up, and set the mood for a meal to remember.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and 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
onion
4 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
¾ sachet
vegetable stock powder
1 punnet
Snacking Tomatoes
1 bag
parsley
1 bag
thyme
½
lemon
1 packet
prawns
(Contains Crustacean;)
1 pinch
chilli flakes
1 bag
mixed leaves
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
2 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop onion and garlic. Roughly chop mild chorizo. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and chorizo until golden, 5 minutes. Add the butter and 1/2 the garlic and cook until fragrant, 30 seconds. Add arborio rice, stirring to coat. Add the water and vegetable stock powder (see ingredients). Bring to the boil, then remove pan from heat.
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.
While risotto is baking, halve the cherry tomatoes. Pick the thyme leaves. Place tomatoes and thyme on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until fragrant and lightly charred, 20-25 minutes.
When risotto has 5 minutes remaining, zest lemon to get a pinch, then cut into wedges. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 30 seconds. Remove pan from heat. Add a squeeze of lemon juice. Season, then toss prawns to coat.
Stir grated Parmesan cheese through risotto, until melted. Add mixed leaves and lemon zest, stirring to combine. Add a squeeze of lemon juice, then season to taste. Gently fold in the roasted cherry tomatoes.
TIP: Stir through a splash of water if the risotto looks too thick.
Finely chop parsley. Divide chorizo risotto between bowls. Top with garlic prawns. Sprinkle with parsley. Serve with any remaining lemon wedges.