Spinach, Courgette and Goat's Cheese Risotto with Prawns
with courgetteCalories
:
762 kcalProtein
:
37.3g proteinTotal
:
45 minutesDifficulty
:
EasyFamily Friendly
Eat Me First
Allergens:
- Milk
- Hazelnuts
- Nuts
- Sulphites
- Crustaceans
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
225 grams
Risotto Rice
100 grams
Goat's Cheese
(Contains: Milk)
120 grams
Baby Spinach
1 unit(s)
Courgette
1 unit(s)
Shallot
2 sachet(s)
Vegetable Stock
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 unit(s)
Onion
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3190 kJ
Energy (kcal)762 kcal
Fat20.1 g
of which saturates11.4 g
Carbohydrate117.3 g
of which sugars8.1 g
Dietary Fiber5.6 g
Protein37.3 g
Cholesterol7.2 mg
Salt6.1 g
Trans Fat0.1 g
Potassium880.6 mg
Calcium146.9 mg
Iron2.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
- Halve, peel and chop the onion into small pieces.
- Halve, peel and chop the shallot into small pieces.
2
- Pour 1000ml water (per 2P) into a pot.
- Add the veg stock and white wine stock powder, then bring to the boil. Stir to dissolve the stock.
- Allow to simmer over low heat.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- When hot, add the prawns, courgette, onion and shallot and cook until softened, 4-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Add the risotto rice to the pan and cook over medium-low heat until the edges of the rice are translucent, stirring occasionally, 2-3 mins.
4
- Add a ladle of stock to the pan. Once absorbed by the rice, stir in another ladle.
- Keep the pot over medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 25-30 mins, and your risotto is done when your rice is al dente.
- Add the spinach, a handful at a time, allowing to wilt.
5
- Bash or roughly chop the hazelnuts.
- Stir the grated Italian cheese into the risotto.
- Season to taste with salt and pepper.
6
- Divide the risotto between deep bowls.
- Crumble the goat's cheese over the top.
- Finish with a sprinkling of hazelnuts.
