Garlic 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.
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
garlic
2 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken stock pot
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
prawns
(Contains Crustacean;)
1 bag
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Grate the zucchini. Finely chop the garlic.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the zucchini, garlic & herb seasoning and 1/2 the garlic and cook until fragrant, 1 minute. Add the arborio rice, stirring to combine. Add the water and chicken stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes. Transfer the risotto to a large baking dish. Cover tightly with foil and bake until the liquid is absorbed and the rice is ‘al dente’, 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
While the risotto is baking, wipe out the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, 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 the frying pan to a medium-high heat with a drizzle of olive oil. Add the prawns and 1/2 the butter and cook, tossing, until the prawns are pink and starting to curl up, 3-4 minutes.
Remove the risotto from the oven. Stir through the shaved Parmesan cheese, baby spinach leaves and remaining butter. If needed, stir through a splash of water to loosen the risotto. Season to taste.
Divide the baked zucchini risotto between bowls. Top with the garlic prawns. Sprinkle with the pangrattato to serve.