Cajun Spiced Prawn Risotto
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Cajun Spiced Prawn Risotto

Cajun Spiced Prawn Risotto

with Crispy Onions

Punchy and smoky with a spicy kick, Cajun spice mix gives any dish a tasty boost. Made with herbs and spices common in Cajun cuisine, this spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme, making it the perfect match for meat and seafood dishes, as well as pasta sauces and stews.

Tags:
Calorie Smart
•Extra spicy
Allergens:
Crustaceans
•Milk
•Egg
•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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Leek

2 unit(s)

Garlic Clove

½ unit(s)

Lemon

20 grams

Vegetable Stock Paste

1 sachet(s)

Cajun Spice Mix

175 grams

Risotto Rice

150 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

800 milliliter(s)

Boiled Water for the Stock

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Nutritional information

Energy (kJ)2259 kJ
Energy (kcal)540 kcal
Fat11.3 g
of which saturates5.8 g
Carbohydrate81.6 g
of which sugars6.1 g
Dietary Fiber5 g
Protein28.4 g
Salt3.74 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Garlic Press
•Kettle
•Knife
•Large Saucepan

Instructions

1

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 veg stock paste - this is your stock.

2

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

3

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.

4

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.

5

Remove 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.

6

Share the prawn risotto between your bowls. 

Scatter over the crispy onions to finish.

Enjoy!