Stovetop Double Prawn and Tomato Risotto
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Stovetop Double Prawn and Tomato Risotto

Stovetop Double Prawn and Tomato Risotto

with Leeks and Cheese

Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Stovetop Double Prawn and Tomato Risotto uses sun-dried tomato paste for sun-soaked flavour.

Tags:
Calorie Smart
•High Protein
•Pescatarian
Allergens:
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 time20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Leek

2 unit(s)

Garlic Clove

20 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

30 grams

Tomato Puree

175 grams

Risotto Rice

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

300 grams

King Prawns

(Contains Crustaceans)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

25 grams

Sun-Dried Tomato Paste

Not included in your delivery

800 milliliter(s)

Water for the Stock

20 grams

Butter

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Nutritional information

Energy (kJ)2619 kJ
Energy (kcal)626 kcal
Fat17.7 g
of which saturates9.7 g
Carbohydrate80 g
of which sugars7.4 g
Protein34.7 g
Salt5.21 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Measuring Jug
•Garlic Press
•Kettle
•Medium Saucepan

Instructions

Get Prepped
1

Trim and discard 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).

Boil a full kettle. Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the vegetable stock paste and mixed herbs - this is your stock.

Start your Risotto
2

Heat the butter (see pantry for amount) in a large, wide-bottomed saucepan on medium heat.

Once hot, add the sliced leek and fry until softened, 4-5 mins. Stir occasionally.

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 risotto rice, stir and cook until the edges of the rice are translucent, 1-2 mins. Next, add the cider vinegar and allow it to evaporate, 30 secs.

Stir in the Stock
3

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Cook the Prawns
4

When the risotto has almost 6 mins left, drain the prawns.

Stir the prawns into the risotto and cook until tender, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Finishing Touches
5

Once cooked, remove your risotto from the heat and add the hard Italian style cheese, sun-dried tomato paste and a knob of butter (if you have any).

Stir vigorously until the cheese and butter have melted. Taste and add salt and pepper if needed. TIP: Add a splash of water if you feel the risotto is looking a little dry.

Serve
6

Serve your prawn and tomato risotto between your bowls.

Enjoy!