Oven-Baked Prawn & Veggie Risotto
with Parmesan & Baby Spinach
- Crustaceans
- Milk
We believe weeknight dinners should be tasty and on the table without too much fuss. Hence, we present you with our oven-baked prawn risotto. Minimal stirring, loads of comforting veggies and superbly satisfying - what could be better?
Ingredients
1 sachet
Nan's Special Seasoning
200 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Baby Spinach Leaves
1 packet
Calrose Rice
1
Tomato Paste
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Garlic
1
Courgette
Not included in your delivery
1 drizzle
olive oil
2 cup
boiling water
20 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Thinly slice courgette into half-moons.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawn and soffritto mix, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, boil the kettle.
TIP: If you want to hide the courgette in the risotto for your child, grate it instead!
• Add risotto-style rice, garlic paste, tomato paste and Nan's special seasoning to the pan with prawn and cook, stirring, until fragrant, 1 minute.
• Remove from heat, then add courgette and the boiling water (2 cups for 2 people / 4 cups for 4 people). Stir to combine, then transfer risotto mixture to a baking dish.
• Cover tightly with foil, then 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.
• When the risotto is done, stir through the butter, baby leaves and half the grated Parmesan cheese. Season to taste.
TIP: If the risotto looks dry, stir through a splash of water.
TIP: If preferred, dish up your child's portion before stirring through the baby leaves!
• Divide Nan's prawn and veggie risotto between kid's and adult's portion.
• Sprinkle with remaining Parmesan cheese to serve. Enjoy!
