Spanish Style Prawn and Veggie Nduja Baked Rice
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Spanish Style Prawn and Veggie Nduja Baked Rice

with Cheese, Peas and Garlic Baguette

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 time5 minutes
DifficultyEasy

Ingredients

serving amount

175 grams

Risotto Rice

20 grams

Vegetable Stock Paste

(Contains Celery)

30 grams

Tomato Puree

1 unit(s)

Handcrafted Garlic Bread

225 grams

King Prawns

(Contains Crustaceans)

120 grams

Peas

1 sachet(s)

Vegan ‘Nduja

60 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water

20 grams

Butter

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Nutritional information

Energy (kJ)2869 kJ
Energy (kcal)686 kcal
Fat23 g
of which saturates12.4 g
Carbohydrate82.1 g
of which sugars7.5 g
Protein35.4 g
Salt5.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Oven-Proof Pan
Kettle
Lid
Large Frying Pan

Instructions

1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil your kettle.
  • Heat a drizzle of oil in a wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
  • Add the risotto rice, stir and cook, 1-2 mins. 
  • Stir in the vegetable stock, tomato puree and boiled water (see pantry).
  • Bring to the boil, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven, 25-30 mins.
2
  • When the risotto has 10 mins remaining, add the garlic baguettes to the oven, 10-15 mins.
  • Meanwhile, drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
  • Once hot, fry the prawns, stirring occassionally, 4-5 mins. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
3
  • When the risotto is cooked, remove it from the oven and mix in the peas, prawns, veggie nduja (add less if you'd prefer milder), butter (see pantry) and two thirds of the cheese. 
  • Season to taste with salt and pepper if needed. Add a splash of water to loosen the risotto if needed.
  • Share the risotto between your bowls and sprinkle over the remaining cheese. Serve the garlic baguettes alongside.

Enjoy!