HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPrawn And Tomato Risotto With Double King Prawns
Prawn and Tomato Risotto with Double King Prawns

Prawn and Tomato Risotto with Double King Prawns

with Leeks, Cheese and Parsley

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

Tags:Under 650 calories

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

½ unit(s)

Red Chilli

20 grams

Vegetable Stock Paste


1 sachet

Tomato Puree

175 grams

Risotto Rice

1 sachet

Cider Vinegar


300 grams

King Prawns


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

750 milliliter(s)

Water for the Stock

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2308 kJ
Energy (kcal)552 kcal
Fat8.6 g
of which saturates4.4 g
Carbohydrate77.3 g
of which sugars5.7 g
Protein39.9 g
Salt4.16 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Instructionsarrow up iconarrow up icon
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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 veg stock paste. Pop on high heat and bring to the boil. Stir, then reduce the heat to low to keep it warm.


Heat a drizzle of oil in a large 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 drizzle 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 of the rice are translucent.
Add the cider vinegar and allow it to evaporate, 30 secs.


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 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.


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 and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.


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.


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