Chilli Butter Double Prawns & Leek Risotto
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Chilli Butter Double Prawns & Leek Risotto

Chilli Butter Double Prawns & Leek Risotto

with Garlic Pangrattato & Parmesan

A prawn risotto, that sounds like the magic words to conjure one enchanted dinner, fresh and steaming from the oven. Be amazed by the garlicky pangrattato on top of the prawns with pops of leek and herbs scattered throughout. Your tastebuds will be in awe.

Tags:
Kid Friendly
Allergens:
Milk
•Gluten
•Crustacean/Crustacé

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Leek

Garlic

1

Garlic & Herb Seasoning

1

Vegetable Stock Powder

1

Panko Breadcrumbs

(Contains Gluten; )

2

Peeled Prawns

(Contains Crustacean/Crustacé; )

1

Chilli Flakes

1

baby leaves

1

Grated Parmesan Cheese

(Contains Milk; )

1

Calrose Rice

(May be present Gluten, Peanut, Tree Nuts, Sesame, Milk, Soy. )

Not included in your delivery

1

olive oil

water

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2064 kJ
Calories493 kcal
Fat23.1 g
of which saturates15.5 g
Carbohydrate70.9 g
of which sugars16.6 g
Dietary Fibre8.3 g
Protein25.1 g
Sodium1304 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, garlic & herb seasoning and half the garlic until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water and vegetable stock powder and bring to the boil. 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.

3

• While the risotto is baking, wipe out the 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 and season to taste.

4

• When the risotto has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled 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 and season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the risotto has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled 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 (cook in batches if necessary). • Remove from heat and season to taste.

5

• Remove risotto from oven. Stir through baby leaves, grated Parmesan cheese and remaining butter. Season to taste.

TIP: If the risotto is dry, stir through a splash of water. Little cooks: Kids can lend a hand by sprinkling the cheese on top. Careful, the risotto is hot!

6

• Divide baked leek risotto between bowls. • Top with chilli butter prawns. • Sprinkle over garlic pangrattato to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the pangrattato!