Prawn and Tomato Risotto with Double King Prawns
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Prawn and Tomato Risotto with Double King Prawns

Prawn and Tomato Risotto with Double King Prawns

with Leeks, Cheese and Parsley

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:
Calorie Smart
Allergens:
Celery
•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.

Preparation Time45 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Leek

2

Garlic Clove

1

Flat Leaf Parsley

½

Red Chilli

20

Vegetable Stock Paste

(Contains Celery)

30

Tomato Puree

175

Risotto Rice

15

Cider Vinegar

(Contains Sulphites)

300

King Prawns

(Contains Crustaceans)

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 (kcal)553 kcal
Energy (kJ)2313 kJ
Fat8.7 g
of which saturates4.4 g
Carbohydrate78 g
of which sugars5.9 g
Protein39.9 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Grater
•Pan
•Ladle

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 veg stock paste. Pop on high heat and bring to the boil. Stir, then reduce the heat to low to keep it warm.

Start your Risotto
2

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

Finishing Touches
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 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!

7

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