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.
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
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
2
Garlic
1 packet
Basil Pesto
(Contains: Cashew, Milk; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 drizzle
olive oil
2 cup
water
20 g
butter
(Contains: Milk; )
• 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!
• Divide pesto prawn and leek risotto between bowls.
• Top with garlic pangrattato to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the pangrattato.