Prawn and Tomato Risotto
with Leeks, Cheese and Chilli Flakes
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 unit(s)
Leek
2 unit(s)
Garlic Clove
20 grams
Vegetable Stock Paste
30 grams
Tomato Puree
175 grams
Risotto Rice
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
150 grams
King Prawns
(Contains Crustaceans)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pinch
Chilli Flakes
Not included in your delivery
750 milliliter(s)
Boiled Water for the Stock
Nutritional information
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).
Pour the water for the stock (see pantry for amount) into a small saucepan and add the veg stock paste. Pop on high heat and bring to the boil. Stir, then reduce the heat to low to keep it warm.
Heat a drizzle of oil in a large frying 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 drizzle more oil if it's a bit dry). Stir and cook for 1 min.
Add the rice, stir and cook for 1 min until the edges of the rice are translucent, then add the cider vinegar and allow it to evaporate, 30 secs.
Stir a ladle of stock into the rice 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.
When the risotto has almost 6 mins left, drain the prawns and pat dry with kitchen paper.
Stir the prawns into the risotto and simmer until cooked, 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.
Once cooked, remove your risotto from the heat and add the hard Italian style cheese 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.
Serve your prawn and tomato risotto in bowls with the chilli flakes sprinkled on top (use less if you'd prefer things milder).
Enjoy!
