Herby Tomato & Prawn Risotto
with Green Beans & Fetta
Just like Nonna's, whip up this tomato and prawn risotto that even Nonna would be proud of. Super creamy arborio rice is the foundation of this Italian delight and with bright beans, spinach leaves and fetta cubes, you'll be coming back for seconds!
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 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
garlic & herb seasoning
1 box
passata
1 sachet
chicken-style stock powder
1
carrot
1 bag
green beans
1 clove
garlic
1 packet
prawns
(Contains Crustacean;)
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
½ tbs
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook arborio rice and garlic & herb seasoning until fragrant, 1 minute. • Stir in passata, chicken-style stock powder, the water and the brown sugar. Bring to the boil, then remove from heat.
• Transfer rice mixture to a baking dish. • Cover tightly with foil and bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes.
• Meanwhile, finely chop carrot. • Trim and slice green beans into thirds. • Finely chop garlic. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook carrot and green beans, tossing, until just tender, 4-5 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with veggies. Set aside.
• Once risotto has finished baking, remove from oven and stir through baby spinach leaves, cooked prawns and veggies, until wilted and combined. • Stir through a splash of water to loosen rice if needed. Season to taste.
• Divide herby tomato and prawn risotto between bowls. • Crumble over fetta cubes to serve. Enjoy!