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Prawn and Tomato Risotto
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Prawn and Tomato Risotto

Prawn and Tomato Risotto

with Leeks, Cheese and Parsley

This Prawn and Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Under 600 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
DifficultyMedium

Ingredients

serving amount

1

Leek

2

Garlic Clove

1

Flat Leaf Parsley

½

Red Chilli

20

Vegetable Stock Paste

(Contains Celery)

1

Tomato Puree

175

Risotto Rice

1

Cider Vinegar

(Contains Sulphites)

150

King Prawns

(Contains Crustaceans May contain Molluscs)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

750

Water for the Stock

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Nutritional information

Energy (kJ)2092 kJ
Energy (kcal)500 kcal
Fat8 g
of which saturates4 g
Carbohydrate78 g
of which sugars6 g
Protein28 g
Salt3.26 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Garlic Press
Grill Pan
Ladle
Bowl

Instructions

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 thinly slice. Pour the water for the stock (see ingredients for amount) into a pan and add the vegetable stock paste. Pop on high heat and bring to the boil. Stir, 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 min. Add the rice, then stir and cook for 1 min until the edges are starting to look translucent. Add the cider vinegar and allow it to evaporate, 30 secs.

Stir in the Stock
3

Stir a ladle of stock into the 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 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 to add a bit of extra water.

Cook the Prawns
4

When the risotto has 5 mins cooking time left, stir in the prawns and simmer until they are cooked, 5 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Finish the Risotto
5

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

Serve
6

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