Chilli Butter Prawns & Baked Leek Risotto
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Chilli Butter Prawns & Baked Leek Risotto

Chilli Butter Prawns & Baked 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.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Allergens:
Gluten
Crustacean/Crustacé
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

leek

3 clove

garlic

1 sachet

Garlic & Herb Seasoning

1 packet

arborio rice

1 sachet

vegetable stock powder

½ packet

panko breadcrumbs

(Contains Gluten; )

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 pinch

chilli flakes

1 bag

baby kale

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2 cup

water

40 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2607 kJ
Fat4.9 g
of which saturates2.5 g
Carbohydrate105 g
of which sugars6.8 g
Protein30.3 g
Sodium2111 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.

Utensils

Large Non-Stick Pan
Baking Dish

Instructions

1
1

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

2
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
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
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.

5
5

• Remove risotto from oven. Stir through grated Parmesan cheese, baby spinach leaves 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
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!