Paella-Style Garlic Prawn Risotto

Name: Paella-Style Garlic Prawn Risotto with Parmesan, Capsicum & Parsley
Total time: 45 min
Yield: 2
Ingredients: olive oil; water; butter; 1 Capsicum; 1 Tomato; Garlic; 1 Parsley; 1 Tomato Paste; 1 Classic Roast Seasoning; 1 Peeled Prawns; 1 baby leaves; 1 Calrose Rice; 1 Grated Parmesan Cheese

with Parmesan, Capsicum & Parsley

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Tonight, let’s 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.

Tags:

Calorie Smart

Allergens:

Milk

•Crustacean/Crustacé

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

Capsicum

Tomato

Garlic

Parsley

Tomato Paste

Classic Roast Seasoning

Peeled Prawns

baby leaves

Calrose Rice

Grated Parmesan Cheese

Not included in your delivery

olive oil

water

butter

Nutrition Values

Energy (kJ)2571 kJ

Calories614 kcal

Fat13.3 g

of which saturates8.1 g

Carbohydrate85.4 g

of which sugars11.7 g

Dietary Fibre6.5 g

Protein27.8 g

Sodium1173 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into bite-sized chunks. Roughly chop tomato. Finely chop garlic and parsley (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and tomato until tender, 4-5 minutes.

• To the pan with the veggies, add arborio rice, tomato paste, Aussie spice blend and half the garlic. Cook, stirring, until fragrant, 1-2 minutes. • Remove pan from heat, then add the water. Stir to combine and bring to the boil. Generously season with salt and pepper. • 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 rice has 10 minutes remaining, drain and pat dry peeled prawns. • In a medium bowl, combine prawns, remaining garlic and a drizzle of olive oil. Season with salt and pepper

• 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.

• When risotto is done, stir through the butter, and baby leaves, until slightly wilted. • Season to taste.

TIP: If the risotto looks dry, stir through a splash of water.

• Divide Paella-style risotto between bowls. Top with garlic prawns. • Sprinkle over remaining parsley to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide Paella-style risotto between bowls. Top with garlic prawns. • Sprinkle over remaining parsley and grated Parmesan cheese to serve. Enjoy!