Stovetop Cajun Spiced Double Prawn Risotto
with Crispy Onions
Making a risotto on the hob or stove is simpler than you think, with only three stirs needed to absorb the stock and flavours. This Stovetop Cajun Spiced Prawn Risotto uses Cajun spice mix for a punchy flavour.
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
1 sachet(s)
Cajun Spice Mix
175 grams
Risotto Rice
300 grams
King Prawns
(Contains Crustaceans)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
800 milliliter(s)
Boiled Water for the Stock
Nutritional information
Utensils
Instructions
Boil a full kettle.
Meanwhile, 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). Halve the lemon (see ingredients for amount).
Pour the boiled water for the stock (see pantry for amount) into a large measuring jug. Stir in the veg stock paste - this is your stock.
Heat a drizzle of oil in a large, wide-bottomed saucepan on medium 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.
Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.
The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.
Once the risotto has 5 mins cook time remaining, 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.
Once the prawns are cooked, remove from the heat, then stir through the hard Italian style cheese and a knob of butter (if you have any) until melted.
Stir vigorously until well combined, then finish with a squeeze of lemon juice. TIP: Add a splash of water to loosen the risotto if needed.
Taste and season with salt, pepper and more lemon juice if needed.
Share the prawn risotto between your bowls.
Scatter over the crispy onions to finish.
Enjoy!
