Easy Pesto Prawn & Leek Risotto

Name: Easy Pesto Prawn & Leek Risotto with Garlic Pangrattato & Baby Leaves
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Panko Breadcrumbs; 1 packet Leek; 1 packet Baby Leaves; 1 packet Calrose Rice; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Basil Pesto; 200 g Peeled Prawns; 1 drizzle olive oil; 2 cup water; 20 g butter

with Garlic Pangrattato & Baby Leaves

Get up to $175 off

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

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•Cashew

•Milk

•Crustaceans

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 packet

Leek

1 packet

Baby Leaves

1 packet

Calrose Rice

1 sachet

Chicken-Style Stock Powder

Garlic

1 packet

Basil Pesto

(Contains: Cashew, Milk; )

200 g

Peeled Prawns

(Contains: Crustaceans; )

Not included in your delivery

1 drizzle

olive oil

2 cup

water

20 g

butter

(Contains: Milk; )

Nutrition Values

Calories747 kcal

Energy (kJ)3130 kJ

Fat21.5 g

of which saturates7.6 g

Carbohydrate102 g

of which sugars7.3 g

Dietary Fibre4.4 g

Protein27.2 g

Sodium1640 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

Cooking Steps

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

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook sliced leek, stirring, until golden, 3-4 minutes.
• Add garlic & herb seasoning and risotto-style rice, stirring until fragrant, 1-2 minutes.
• Add chicken-style stock powder and the water. Bring to the boil, then remove from heat.
• 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 the frying pan, then return to medium-high heat with a drizzle of olive oil. Toast panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes.
• Add garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste with salt and pepper.

• When the risotto has 5 minutes remaining, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season to taste.

• Remove risotto from oven, then stir through baby leaves, basil pesto, prawns and the butter.
• Stir through a splash of water to loosen the risotto if needed. Season to taste.

Little cooks: Help stir the ingredients through the risotto!