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Cajun Prawn Risotto

Cajun Prawn Risotto

with Lemony Crumb Topping

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Looking for a light and tasty midweek dinner option? Try cooking up our Cajun Prawn Risotto & Lemony Crumb for a delicious and speedy meal.

Tags:Under 600 calories
Allergens:CeleryCereals containing GlutenCrustaceansMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)


1 unit(s)

Spring Onion

½ unit(s)


2 sachet

Vegetable Stock Powder


1 pot(s)

Cajun Spice Mix

175 grams

Risotto Rice

25 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

150 grams

King Prawns


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

750 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2406 kJ
Energy (kcal)575 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate87 g
of which sugars5.0 g
Protein29 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press). Trim the spring onion and thinly slice. Zest and halve the lemon. Pour the boiling water for the stock (see ingredients for amount) into a saucepan on low heat. Stir in the stock powder. You'll add the stock to the rice later.


Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Stir in the garlic and cajun spice (add less spice if you don't like heat) and cook for 1 minute, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.


Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock. Keep the pan on medium heat and continue stirring in the stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.


Heat the olive oil in a frying pan on medium high heat (see ingredient list for amount). Add the breadcrumbs and season with salt and pepper. Toast them until golden, 3-4 mins, stirring every minute. Once golden, stir in the lemon zest and remove to a bowl.


Once the risotto has 5 mins left to cook, stir in the prawns and simmer for 4-5 mins. IMPORTANT: The prawns are cooked when opaque all the way through. Remove from the heat and add the hard Italian cheese and a knob of butter (if you have it). Stir vigorously until well combined, then squeeze in some lemon juice.


Taste the risotto and add more salt, pepper and lemon juice if you feel it needs it. Spoon into bowls and top with the lemon crumb and the spring onion. Enjoy!