Seared Prawns & Baked Zucchini Risotto
with 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 green veggies.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. 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
zucchini
2 clove
garlic
2 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
1 packet
vegetable stock pot
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
prawns
(Contains Crustacean;)
1 bag
mixed leaves
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 zucchini. Finely chop garlic.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook zucchini, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. Add arborio rice, stirring to combine. Add the water and vegetable stock pot. Bring to the boil and cook, stirring, until combined, 2 minutes. Transfer risotto to a baking dish. Cover tightly with foil and bake until the 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.
While risotto is baking, 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. Remove from heat.
Remove risotto from oven. Stir through grated Parmesan cheese, mixed leaves and remaining butter. Season to taste.
TIP: If the risotto is dry, stir through a splash of water.
Divide baked zucchini risotto between bowls. Top with seared prawns. Sprinkle with pangrattato to serve.