Cajun Spiced Prawn Risotto
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Cajun Spiced Prawn Risotto

Cajun Spiced Prawn Risotto

with Lemon Crumb

This delicious Cajun Spiced Prawn Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

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)


1 sachet(s)

Cajun Spice Mix

175 grams

Risotto Rice

25 grams


(Contains Cereals containing gluten)

150 grams

King Prawns

(Contains Crustaceans)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

750 milliliter(s)

Boiled Water for the Risotto

1 tbsp

Olive Oil for the Crumb


Nutritional information

Energy (kJ)2430 kJ
Energy (kcal)581 kcal
Fat12.2 g
of which saturates4.8 g
Carbohydrate89 g
of which sugars5.5 g
Protein29.1 g
Salt3.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan
Large Saucepan


Get Prepped

Fill and boil your kettle.

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). Zest and halve the lemon (see ingredients for amount).

Pour the boiled water for the risotto (see pantry for amount) into a medium saucepan on high heat. Stir in the veg stock paste and saffron, bring to the boil, then reduce the heat to the lowest setting to keep your stock warm.

Start your Risotto

Heat a drizzle of oil in a large 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 and cook until translucent around the edges, 1-2 mins.

Add the Stock

Stir a ladle of your stock into the rice pan. 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.

Make your Lemon Crumb

Meanwhile, heat the olive oil for the crumb (see pantry for amount) in a frying pan on medium-high heat.

Once hot, add the breadcrumbs and season with salt and pepper. Toast, stirring frequently, until golden, 3-4 mins.

Once golden, stir in the lemon zest and transfer to a bowl.

Cook the Prawns

Once the risotto has roughly 5 mins left to cook, 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.

Remove from the heat and add the hard Italian style cheese and a knob of butter (if you have any). Stir vigorously until well combined, then squeeze in some lemon juice.

Finish and Serve

Taste the risotto and add more salt, pepper and lemon juice if needed.

Spoon your prawn risotto into bowls and top with the lemon crumb.

Serve with any remaining lemon cut into wedges for squeezing over.