Prawn and Tomato Risotto
with Leeks, Cheese and Parsley
This Prawn and Tomato Risotto is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1
Leek
2
Garlic Clove
1
Flat Leaf Parsley
½
Red Chilli
20
Vegetable Stock Paste
(Contains Celery)
1
Tomato Puree
175
Risotto Rice
1
Cider Vinegar
(Contains Sulphites)
150
King Prawns
(Contains Crustaceans May contain Molluscs)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
750
Water for the Stock
Nutritional information
Utensils
Instructions
Trim 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). Roughly chop the parsley (stalks and all). Halve the chilli lengthways, deseed then thinly slice. Pour the water for the stock (see ingredients for amount) into a pan and add the vegetable stock paste. Pop on high heat and bring to the boil. Stir, then reduce the heat to low (you want to just keep it warm).
Heat a drizzle of oil in a wide-bottomed pan on medium heat. Once hot, add the leek and fry until softened, 4-5 mins. Stir occasionally. Once soft, stir in the garlic and tomato puree (and a splash more oil if it's a bit dry). Stir and cook for 1 min. Add the rice, then stir and cook for 1 min until the edges are starting to look translucent. Add the cider vinegar and allow it to evaporate, 30 secs.
Stir a ladle of stock into the 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 stock, letting it absorb each time. The cooking time should be 20-25 mins. Your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. TIP: You may not need all your stock or you may need to add a bit of extra water.
When the risotto has 5 mins cooking time left, stir in the prawns and simmer until they are cooked, 5 mins. IMPORTANT: Wash your hands after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Once cooked, remove the risotto from the heat and add the hard Italian style cheese, a knob of butter (if you have some) and half the parsley. Stir vigorously until the cheese and butter have melted.
Taste the risotto and add salt and pepper if needed. Serve the risotto in bowls with the red chilli (use less chilli if you don't like heat) and the remaining parsley sprinkled on top. Enjoy!
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