Chilli Butter Prawns & Baked Leek Risotto
with Garlic Pangrattato & Parmesan
A prawn risotto, that sounds like the magic words to conjure one enchanted dinner, fresh and steaming from the oven. Be amazed by the garlicky pangrattato on top of the prawns with pops of leek and herbs scattered throughout. Your tastebuds will be in awe.
This recipe is under 650kcal per serving.
The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
3 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
arborio rice
1 sachet
vegetable stock powder
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 pinch
chilli flakes
1 bag
baby spinach leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 cup
water
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook leek, garlic & herb seasoning and 1/2 the garlic until fragrant, 1 minute. • Add arborio rice, stirring to combine. Add the water and vegetable stock powder and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer risotto to a baking dish. Cover tightly with foil and bake until liquid is absorbed and rice is 'al dente', 24-28 minutes.
TIP: 'Al dente' rice is cooked through but still slightly firm in the centre.
• While the risotto is baking, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook panko breadcrumbs (see ingredients) and remaining garlic, stirring, until golden brown, 3-4 minutes. • Transfer to a bowl and season to taste.
• When the risotto has 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook peeled prawns, a pinch of chilli flakes (if using) and 1/2 the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Remove from heat and season to taste.
• Remove risotto from oven. Stir through grated Parmesan cheese, baby spinach leaves and remaining butter. • Season to taste.
TIP: If the risotto is dry, stir through a splash of water.
Little cooks: Kids can lend a hand by sprinkling the cheese on top. Careful, the risotto is hot!
• Divide baked leek risotto between bowls. • Top with chilli butter prawns. • Sprinkle over garlic pangrattato to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the pangrattato!