[S-Version] Mediterranean-Style Garlic Prawn Risoni

Name: [S-Version] Mediterranean-Style Garlic Prawn Risoni with Green Beans & Parsley
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Calrose Rice; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Parsley; 2 Garlic; 200 g Peeled Prawns; 1 packet Soffritto Mix; 1 packet Green beans

with Green Beans & Parsley

Recipe Development TeamUpdated on November 10, 2025

Get tasty recipes from just $6 per serving

Calories

465 kcal

Protein

22.5g protein

Total

45 minutes

Difficulty

Easy

Allergens:

Crustaceans

Tonight, lets put a spin on a Spanish classic. This paella-inspired rice dish is packed with tomato and garlic goodness, and is topped with perfectly cooked prawns for a fresh hit of protein. Sprinkle over some parsley and you’ve got a dish fit for the Mediterranean! *This recipe is under 650kcal per serving.* *We’ve replaced the arborio rice with risoni due to local ingredient availability. It’ll be just as delicious, just follow your recipe!*

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 packet

Calrose Rice

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Parsley

Garlic

200 g

Peeled Prawns

(Contains: Crustaceans; )

1 packet

Soffritto Mix

1 packet

Green beans

Nutrition Values

Calories465 kcal

Energy (kJ)1950 kJ

Fat1 g

of which saturates0.2 g

Carbohydrate82.4 g

of which sugars9.2 g

Dietary Fibre5.7 g

Protein22.5 g

Sodium1040 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

•Baking Dish

Cooking Steps

• Bring a large saucepan of water to the boil. Generously season with salt. • Cook risoni in boiling water over high heat until 'al dente', 7-8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return risoni to the pan with a drizzle of olive oil.

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

• 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, Aussie spice blend, green beans and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.

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

• Wipe out the frying pan and 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, add half the parsley and toss to combine.