Cajun Spiced Double Prawn Risotto
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Cajun Spiced Double Prawn Risotto

Cajun Spiced Double Prawn Risotto

with Crispy Onions

This delicious Cajun Spiced Double Prawn Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Calorie Smart
Extra spicy
Cereals containing gluten

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 war 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 Time45 minutes
Cooking time30 minutes


serving amount

1 unit(s)


2 unit(s)

Garlic Clove

½ unit(s)


20 grams

Vegetable Stock Paste

(Contains Celery)

1 sachet(s)

Cajun Spice Mix

175 grams

Risotto Rice

300 grams

King Prawns

(Contains Crustaceans)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

750 milliliter(s)

Boiled Water for the Risotto

1 tbsp

Olive Oil for the Crumb


Nutritional information

Energy (kJ)2629 kJ
Energy (kcal)628 kcal
Fat16.1 g
of which saturates6.6 g
Carbohydrate81.6 g
of which sugars6.1 g
Protein40.1 g
Salt4.64 g
Always refer to the product label for the most accurate ingredient and allergen information.


Get Prepped

Boil a full kettle. 

Meanwhile, trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.

Peel and grate the garlic (or use a garlic press). Halve the lemon (see ingredients for amount).

Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the vegetable stock paste - this is your stock.

Start your Risotto

Heat a drizzle of oil in a large, wide-bottomed saucepan on medium-high heat.

Once hot, add the leek, season with salt and pepper, then cook, stirring occasionally, until softened, 4-6 mins.

Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and cook for 1 min, then stir in the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Add the Stock

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Cook the Prawns

Once the risotto has 5 mins cook time remaining, drain the prawns.

Stir the prawns into the risotto and simmer for 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Finishing Touches

Remove the risotto from the heat, then stir through the hard Italian style cheese and a knob of butter (if you have any) until melted.

Stir vigorously until well combined, then finish with a squeeze of lemon juice.

Taste and season with salt, pepper and more lemon juice if needed.

Serve Up

Share the prawn risotto between your bowls. 

Scatter over the crispy onions to finish.