Fancy Lemon-Garlic Prawns & Chorizo Risotto
with 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 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
brown onion
3 clove
garlic
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
Nan's special seasoning
1 punnet
Snacking Tomatoes
½
lemon
1 packet
Tail-On Prawns
(Contains Crustacean;)
pinch
chilli flakes
1 packet
Parmesan cheese
(Contains Milk;)
1 bag
baby spinach leaves
1 bag
parsley
Not included in your delivery
olive oil
2 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown 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, stirring, until golden, 5 minutes. • Add half the garlic and cook until fragrant, 30 seconds. Add arborio rice, stirring to coat. • Stir in the water and Nan's special seasoning. 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.
• Halve snacking tomatoes. • Place tomatoes 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 the 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 tail-on 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 Parmesan cheese through risotto, until melted. • Add baby spinach leaves and lemon zest, stirring to combine. • Add a squeeze of lemon juice, then season to taste. Gently fold in the roasted snacking 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. Enjoy!