Spicy Cajun Prawn Risotto
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Spicy Cajun Prawn Risotto

Spicy Cajun Prawn Risotto

with Lemon Crumb and Spring Onions

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

Tags:
WeightWatchers
Extra spicy
Under 600 calories
Allergens:
Celery
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 Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Leek

2

Garlic Clove

1

Spring Onion

½

Lemon

20

Vegetable Stock Paste

(Contains Celery)

1

Cajun Spice Mix

175

Risotto Rice

25

Panko Breadcrumbs

150

King Prawns

(Contains Crustaceans)

50

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1

Olive Oil

750

Water for the Risotto

sideBannerName

Nutritional information

Energy (kcal)551 kcal
Energy (kJ)2305 kJ
Fat13.4 g
of which saturates5.7 g
Carbohydrate78.5 g
of which sugars4.5 g
Protein29.4 g
Salt3.61 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Chopping Board
Garlic Press
Medium Saucepan
Kettle
Knife
Bowl
Grill Pan

Instructions

Get Prepped
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 risotto (see ingredients for amount) into a saucepan on low heat. Stir in the veg stock paste. You'll add the stock to the rice later.

Start Cooking
2

Heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the leek, season with salt and pepper, then 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.

Add the Stock
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.

Make the Crumb
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.

Cook the Prawns
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.

Finish and Serve
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. Serve with any remaining lemon cut into wedges for squeezing over. Enjoy!