Lemon & Parsley Prawn Risotto
with Veggies
Bring a bit of luxury to your next meal-time! Tender, seared prawns bursting with zesty flavour sit atop a rich risotto speckled with veggies and refreshingly delicious parsley.
This recipe is under 650kcal per serving.
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
1
carrot
½
lemon
1 packet
parsley
1 sachet
garlic & herb seasoning
1 packet
risotto-style rice
(May be present: Wheat, Gluten, Soy. )
1 packet
peeled prawns
(Contains Crustacean;)
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
¼ tsp
salt
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate zucchini. • Finely chop carrot. • Zest lemon to get a pinch then cut into wedges. • Roughly chop parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until softened, 3-4 minutes. Add zucchini and garlic & herb seasoning and cook until fragrant, 1 minute. • Add risotto-style rice, stirring to combine. Add the water, salt and bring to boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto mixture to a baking dish, then 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. TIP: Stir through a splash of water to loosen the risotto, if needed.
• When risotto has 5 minutes remaining, wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook peeled prawns and lemon zest, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Season to taste with salt and pepper.
• Remove risotto from the oven. • Stir through baby spinach leaves, the butter, Parmesan cheese, half of the parsley and a good squeeze of lemon juice. Season generously to taste. • Divide lemon and parsley risotto between plates. Top with prawns and garnish with reserved parsley. • Serve with remaining lemon wedges. Enjoy!