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.
Unfortunately, this week's arborio rice was in short supply, so we've replaced it with Israeli couscous. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
2 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
pinch
chilli flakes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°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 half the garlic until fragrant, 1 minute. • Add Israeli couscous, stirring to combine. Add the water and vegetable stock powder and bring to the boil. Cook, stirring, until combined, 2 minutes. • Transfer veggie couscous to a baking dish. Cover tightly with foil and bake until liquid is absorbed, 28-32 minutes.
• While the couscous 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 couscous 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 half the butter, tossing, until prawns are pink and starting to curl up, 3-4 minutes. • Remove from heat and season to taste.
• Remove couscous from oven. Stir through grated Parmesan cheese, baby spinach leaves and remaining butter. Season to taste.
TIP: If the couscous is dry, stir through a splash of water. Little cooks: Kids can lend a hand by sprinkling over the cheese and spinach. Careful, it's hot!
• Divide baked leek Israeli couscous 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!