Garlic Prawn & Veggie-Packed Risoni

Name: Garlic Prawn & Veggie-Packed Risoni with Green Beans & Baby Spinach
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 packet Baby Spinach Leaves; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 2 Garlic; 200 g Peeled Prawns; 1 packet Soffritto Mix; 1 packet Green beans; 1 packet Risoni; 1 drizzle olive oil; 2.25 cup water; 20 g butter

with Green Beans & Baby Spinach

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

538 kcal

Protein

:

26.4g protein

Total

:

45 minutes

Difficulty

:

Easy

Allergens:

Crustaceans
Gluten
Wheat
Milk
Eggs
Soy
May contain traces of allergens

Bring a taste of the sunny Mediterranean to your table with this comforting risotto, packed with soffritto mix, green beans, tomato paste and a good hit of garlic. Fold through tender prawns and baby spinach for a vibrant dinner that is pure bliss to dig into. "Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!"

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

2

Garlic

200 g

Peeled Prawns

(Contains: Crustaceans)

1 packet

Soffritto Mix

1 packet

Green beans

1 packet

Risoni

(Contains: Gluten, Wheat May be present: Eggs, Soy)

Not included in your delivery

1 drizzle

olive oil

2.25 cup

water

20 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)2250 kJ

Calories538 kcal

Fat15.3 g

of which saturates7.3 g

Carbohydrate66.6 g

of which sugars10.6 g

Dietary Fibre8.5 g

Protein26.4 g

Sodium1060 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

•Stor kastrull

Cooking Steps

PDF

1

• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook risoni over high heat until ‘al dente’, 7-8 minutes.
• Drain risoni, then return the saucepan with a drizzle of olive oil.

2

• Meanwhile, finely chop garlic.
• Trim and roughly chop green beans.
• In a large bowl, combine peeled prawns, half the garlic and a drizzle of olive oil. Season with salt and pepper.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook soffritto mix, stirring occasionally, until softened, 4-5 minutes.
• Add tomato paste, classic roast seasoning, green beans and remaining garlic.
• Cook, stirring until fragrant, 1-2 minutes.

4

• Add cooked risoni to veggie mixture. Cook until slightly thickened, 1-2 minutes.
• Remove from heat, then stir through the butter and baby spinach leaves. Generously season with salt and pepper. Transfer to a large bowl.

5

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 4-5 minutes. Remove pan from heat.