Easy Pesto Prawn & Leek Risotto

Name: Easy Pesto Prawn & Leek Risotto with Garlic Pangrattato & Baby Leaves
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 leek; 2 clove garlic; 1 sachet Garlic & Herb Seasoning; 1 packet risotto-style rice; 1 sachet Chicken-Style Stock Powder; 2 cup water; ½ packet panko breadcrumbs; 1 packet Peeled Prawns; 1 packet Baby Leaves; 1 packet basil pesto; 20 g butter

with Garlic Pangrattato & Baby Leaves

Get up to $175 off

A prawn risotto, that sounds like the magic words to conjure one enchanted dinner, fresh and 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.

Tags:

Kid Friendly

•Climate Superstar

Allergens:

Gluten(Wheat)

•Crustacean/Crustacé

•Milk

•Almond

•Cashew

•Pine Nut

•Walnut

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 Time

DifficultyEasy

Ingredients

Serving amount

leek

2 clove

garlic

1 sachet

Garlic & Herb Seasoning

1 packet

risotto-style rice

1 sachet

Chicken-Style Stock Powder

½ packet

panko breadcrumbs

1 packet

Peeled Prawns

1 packet

Baby Leaves

1 packet

basil pesto

Not included in your delivery

olive oil

2 cup

water

20 g

butter

Nutrition Values

Energy (kJ)3016 kJ

Fat25.3 g

of which saturates8.6 g

Carbohydrate91.1 g

of which sugars7.5 g

Dietary Fibre3.7 g

Protein27.2 g

Sodium1778 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 Frying Pan

•Baking Dish

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 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 the 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.

• 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 prawns, tossing, until pink and starting to curl up, 3-4 minutes. Season with salt and pepper.

• 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.