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Prawn & Sweet Potato Risotto

Prawn & Sweet Potato Risotto

with Parsley and Cheese

Family Friendly
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The delicate flavour of prawns makes them the perfect partner for the sweet, caramel flavour of roasted sweet potato, and that’s what makes this dish so special. Their harmonious flavours combined with garlic, tomato and parsley really makes this dish sing. For the perfect risotto consistency, stir in the stock gradually, allowing it to absorb into the rice first before adding more. This way you’ll have a creamy risotto good enough to make any Italian jealous.

Allergens:CelerySulphitesCrustaceansMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Onion

2 unit(s)

Garlic Clove

1 unit(s)

Small Sweet Potato

1 bunch(es)

Flat Leaf Parsley

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 sachet

Tomato Puree

175 grams

Risotto Rice

1 sachet

White Wine Vinegar

(ContainsSulphites)

150 grams

King Prawns

(ContainsCrustaceans)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

750 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2502 kJ
Energy (kcal)598 kcal
Fat8.0 g
of which saturates4.0 g
Carbohydrate104 g
of which sugars14.0 g
Protein29 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Saucepan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Peel and chop the sweet potato into 2cm chunks. Roughly chop the parsley (stalks and all). 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).

2

Pop the sweet potato onto a baking tray and drizzle with oil, a pinch of salt and pepper. Toss to coat, spread evenly in a single layer and roast on the top shelf of your oven until tender, 20-25 mins. Once cooked, remove from your oven and leave to the side.

3

Heat a drizzle of oil in a wide bottomed pan on medium heat. Once hot, add the onion and fry until softened, 5-7 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 white wine vinegar and allow it to evaporate for 30 seconds.

4

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. tTIP: You may not need all your stock or you may need a bit of extra water.

5

When the risotto has 5 mins left, stir in the prawns and simmer until they are cooked. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Once the sweet potato is cooked, stir that in as well. Remove 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.

6

Serve the risotto in bowls with the remaining parsley sprinkled on top. Enjoy!