Seared Prawns & Baked Zucchini Risotto
with 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 green veggies.
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
1 bag
silverbeet
1 bag
parsley
1 sachet
garlic & herb seasoning
1 packet
arborio rice
(May be present: Wheat, Gluten, Soy. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
prawns
(Contains Crustacean;)
pinch
chilli flakes
1 packet
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. Roughly chop silverbeet. Finely chop parsley.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook zucchini, garlic & herb seasoning and half the garlic, until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water(2 cups for 2 people / 4 cups for 4 people) and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. 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.
• 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. Add parsley. 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, a pinch of chilli flakes (if using) and half the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Remove from heat.
• Remove risotto from oven. • Stir shaved Parmesan cheese, silverbeet and remaining butter through the risotto. • Season to taste.
TIP: Stir through a splash of water to loosen the risotto, if needed.
• Divide baked zucchini risotto between bowls. • Top with seared prawns. • Sprinkle with garlic pangrattato to serve. Enjoy!