Double Prawn and Tomato Risotto
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Double Prawn and Tomato Risotto

Double Prawn and Tomato Risotto

with Leeks, Cheese and Chilli Flakes

Tags:
Under 650 calories
Allergens:
Celery
Sulphites
Crustaceans
Milk
Egg

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 time20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Leek

2 unit(s)

Garlic Clove

20 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Tomato Puree

175 grams

Risotto Rice

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

300 grams

King Prawns

(Contains Crustaceans)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 pinch

Chilli Flakes

Not included in your delivery

800 milliliter(s)

Water for the Stock

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Nutritional information

Energy (kJ)2050 kJ
Energy (kcal)490 kcal
Fat5.4 g
of which saturates2.5 g
Carbohydrate77.7 g
of which sugars6.6 g
Protein31 g
Salt4.43 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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

Peel and grate the garlic (or use a garlic press).

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Add the veg stock paste, stir to combine. Bring to the boil, then reduce the heat to the lowest setting. This is your veg stock.

2

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

Once hot, add the sliced leek and fry until softened, 4-5 mins. Stir occasionally.

Stir in the garlic and tomato puree (and a drizzle more oil if it's a bit dry). Stir and cook for 1 min.

Add the risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins.

Next, add the cider vinegar and allow it to evaporate, 30 secs.

3

Stir a ladle of 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 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.

4

When the risotto has almost 6 mins left, drain the prawns.

Stir the prawns into the risotto and cook until tender, 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

Once cooked, remove your risotto from the heat and add the hard Italian style cheese and a knob of butter (if you have any).

Stir vigorously until the cheese and butter have melted. Taste and add salt and pepper if needed. TIP: Add a splash of water if you feel the risotto is looking a little dry.

6

Serve your prawn and tomato risotto between your bowls.

Finish by scattering the chilli flakes over the top (add less if you'd prefer things milder).

Enjoy!

7

Step 4 MOD: If you’ve chosen to double up on king prawns, drain them, then cook the recipe in the same way.