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Spicy Cajun Prawn Risotto

Spicy Cajun Prawn Risotto

with Lemony Crumb Topping

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This delicious Spicy Cajun Prawn Risotto has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedExtra spicyUnder 600 calories
Allergens:CeleryCereals containing glutenCrustaceansMilkEgg

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Leek

2 unit(s)

Garlic

1 unit(s)

Spring Onion

½ unit(s)

Lemon

20 grams

Vegetable Stock Paste

(ContainsCelery)

1 sachet

Cajun Style Spice Mix

175 grams

Risotto Rice

25 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

150 grams

King Prawns

(ContainsCrustaceans)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

1 tbsp

Olive Oil

750 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2378 kJ
Energy (kcal)568 kcal
Fat12.0 g
of which saturates5.0 g
Carbohydrate86 g
of which sugars4.0 g
Protein29 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Kettle
Cutting board
Knife
Garlic Press
Saucepan
Ladle
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Zest and halve the lemon. Pour the boiling water for the stock (see ingredients for amount) into a saucepan on low heat. Stir in the stock paste. You'll add the stock to the rice later.

2

Heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Stir in the garlic and Cajun spice mix (add less if you don't like heat) and cook for 1 min, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.

3

Stir in a ladle of your 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 the stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

4

Meanwhile, heat the olive oil (see ingredients for amount) in a frying pan on medium-high heat. Add the breadcrumbs and season with salt and pepper. Toast until golden, 3-4 mins, stirring frequently. Once golden, stir in the lemon zest and transfer to a bowl.

5

Once the risotto has 5 mins left to cook, stir in the prawns and simmer for 4-5 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Remove from the heat and add the hard Italian style cheese and a knob of butter (if you have any). Stir vigorously until well combined, then squeeze in some lemon juice.

6

Taste the risotto and add more salt, pepper and lemon juice if needed. Spoon into bowls and top with the lemony crumb and spring onion. Enjoy!