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Prawn and Tomato Risotto
Prawn and Tomato Risotto

Prawn and Tomato Risotto

with Chilli and Parsley

Mimi Morley
Mimi MorleyPublished on December 23, 2020

Looking for a light and tasty midweek dinner option? Try cooking up our Prawn, Chilli & Tomato Risotto for a delicious and speedy meal.

Tags:
Spicy
Under 600 calories
Allergens:
Sulphites
Crustaceans
Milk
Egg

The quantities provided above are averages only.

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.

Total35 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

175

Arborio Rice

1

Leek

15

Cider Vinegar

(Contains: Sulphites)

150

King Prawns

(Contains: Crustaceans)

30

Tomato Puree

2

Garlic Clove**

½

Red Chilli

1

Flat Leaf Parsley

2

Vegetable Stock Powder

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

750

Water for the Stock

Nutritional information

Energy (kcal)494 kcal
Energy (kJ)2067 kJ
Fat7 g
of which saturates4 g
Carbohydrate79 g
of which sugars6 g
Protein28 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Garlic Press
Medium Saucepan
Knife
Sautépan or large frying pan
Ladle
Bowl

Cooking Instructions and Tips

Get Prepped
1

Trim 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). Roughly chop the parsley (stalks and all). Halve the chilli lengthways, deseed then slice thinly. Pour the water (see ingredient list for amount) into a pan and add the vegetable stock powder. Pop onto high heat and bring to the boil, then reduce the heat to low (you want to just keep it warm).

Start the Risotto
2

Heat a drizzle of oil in a wide bottomed pan on medium heat. Once hot, add the leek and fry until softened, 4-5 mins. Stir occasionally. Once soft, stir in the garlic and tomato puree (and a splash more oil if it's a bit dry). Stir and cook for 1 minute. Add the rice, stir and cook for 1 minute until the edges are starting to look translucent. Add the cider vinegar and allow it to evaporate, 30 seconds.

Simmer
3

Stir in a ladle of 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 stock, letting it absorb each time. The cooking time should be 20-25 mins, your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: You may not need all your stock or you may need a bit of extra water.

Cook the Prawns
4

When the risotto has 5 mins left, stir in the prawns and simmer until they are cooked, 5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Finish up!
5

Once cooked, remove the risotto from the heat and add the hard Italian cheese, a knob of butter (if you have some) and half the parsley. Stir vigorously until the cheese and butter have melted.

Finish and Serve
6

Taste the risotto and add salt and pepper if you feel it needs it. Serve the risotto in bowls with the red chilli (use less chilli if you don't like heat) and remaining parsley sprinkled on top. Enjoy!

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