Spicy Cajun Double Prawn Risotto
with Lemon Crumb
This Spicy Cajun Double Prawn 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 unit(s)
Leek
2 unit(s)
Garlic Clove
½ unit(s)
Lemon
20 grams
Vegetable Stock Paste
(Contains Celery)
1 sachet(s)
Cajun Spice Mix
175 grams
Risotto Rice
25 grams
Breadcrumbs
(Contains Cereals containing gluten)
300 grams
King Prawns
(Contains Crustaceans)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
750 milliliter(s)
Boiled Water for the Risotto
1 tbsp
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
Fill and boil your kettle.
Trim and discard the root and dark green leafy part from the leek. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press). Zest and halve the lemon (see ingredients for amount).
Pour the boiled water for the risotto (see pantry for amount) into a medium saucepan on high heat. Stir in the veg stock paste, bring to the boil, then reduce the heat to the lowest setting to keep your stock warm.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the leek, season with salt and pepper, then cook, stirring occasionally, until softened, 4-6 mins.
Stir in the garlic and Cajun spice mix (add less if you'd prefer things milder) and cook for 1 min, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.
Stir a ladle of your 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 the stock, letting it absorb each time.
The cooking time should take 20-25 mins and your risotto is done when your rice is 'al dente' - cooked through but with a tiny bit of firmness left in the middle.
Meanwhile, heat the olive oil for the crumb (see pantry for amount) in a frying pan on medium-high heat.
Once hot, add the breadcrumbs and season with salt and pepper. Toast, stirring frequently, until golden, 3-4 mins.
Once golden, stir in the lemon zest and transfer to a bowl.
Once the risotto has roughly 5 mins left to cook, drain the prawns.
Stir the prawns into the risotto and simmer for 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.
Remove from the heat and add the hard Italian style cheese and a knob of butter (if you have any). Stir vigorously until well combined, then squeeze in some lemon juice.
Taste the risotto and add more salt, pepper and lemon juice if needed.
Spoon your prawn risotto into bowls and top with the lemon crumb.
Serve with any remaining lemon cut into wedges for squeezing over.
Enjoy!
