Seared Prawns & Baked Risotto
with Silverbeet, Garlic Pangrattato & Parmesan
Topped with buttery prawns and a golden pangrattato for some crunch, this garlicky baked risotto delivers in the flavour and texture departments - and even gives you a good dose of veggies.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. 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
carrot
2 clove
garlic
1 bag
silverbeet
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 pinch
chilli flakes
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
prawns
(Contains Crustacean;)
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate the carrot. • Finely chop garlic. • Roughly chop silverbeet.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water. Bring to the boil and cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and 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.
• Meanwhile, wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and remaining garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a bowl. Season to taste.
• When the risotto has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns and 1/2 the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Add a pinch of chilli flakes (if using). Remove from heat.
• Remove risotto from oven. Stir through grated Parmesan cheese, silverbeet and remaining butter. • Season to taste.
TIP: If the risotto is dry, stir through a splash of water.
• Divide baked risotto between bowls. • Top with seared prawns. • Sprinkle with garlic pangrattato to serve. Enjoy!