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Spicy Cajun Prawn Risotto
Spicy Cajun Prawn Risotto

Spicy Cajun Prawn Risotto

with Lemon Crumb and Spring Onions

This Spicy Cajun Prawn Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Extra spicy
Allergens:
Celery
Cereals containing gluten
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.

Total45 minutes
Active 30 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

(Contains: Cereals containing gluten)

150

King Prawns

(Contains: Crustaceans)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

750

Water for the Risotto

1

Olive Oil for the Crumb

Nutritional information

Energy (kcal)574 kcal
Energy (kJ)2403 kJ
Fat12.4 g
of which saturates4.8 g
Carbohydrate85.5 g
of which sugars4.2 g
Protein29.1 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Zester
Garlic Press
Medium Saucepan
Kettle
Measuring Cups
Ladle
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 medium saucepan on high heat. Stir in the veg stock paste, bring to the boil, then reduce the heat to the lowest setting to keep warm.

Start Cooking
2

Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek, season with salt and pepper, then cook 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 a ladle of your 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 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 Lemon Crumb
4

Meanwhile, heat the olive oil for the crumb (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 and equipment 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 your prawn risotto into bowls and top with the lemon crumb and spring onions.
Serve with any remaining lemon cut into wedges for squeezing over.
Enjoy!

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