Tomato and Prawn Risotto
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Tomato and Prawn Risotto

Tomato and Prawn Risotto

with rocket side salad

Too complex to cook? Not with our easy to follow recipe! You won't believe how simple it is to whip yourself up a plate of perfectly al dente prawn risotto with bursting balsamic tomatoes.

Tags:
Family Friendly
•Eat Me First
Allergens:
Crustaceans
•Celery
•Sulphites
•Milk
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

180 grams

Prawns

(Contains Crustaceans)

1 unit(s)

Garlic

1 unit(s)

Lemon

225 grams

Risotto Rice

125 grams

Cherry Tomatoes

10 grams

Basil

1 unit(s)

Onion

1 pack(s)

Tomato Paste

40 grams

Salad Leaves

1 sachet(s)

Vegetable Stock

(Contains Celery)

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

50 grams

Grated Cheese

(Contains Milk)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

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Nutrition Values

Energy (kJ)2760 kJ
Energy (kcal)660 kcal
Fat11.36 g
of which saturates6.18 g
Carbohydrate106.37 g
of which sugars9.12 g
Dietary Fiber0 g
Protein33.74 g
Cholesterol0 mg
Salt2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Grater
•Baking Sheet with Baking Paper
•Ladle

Instructions

Get Prepped
1
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Boil 1L water (double for 4p) in a medium pot on high heat. When boiling, mix in the stock and reduce heat to lowest setting.
  • Zest the lemon, cut half into wedges and squeeze the rest. Peel and grate the garlic (or use a garlic press).
  • Mix prawns in a bowl with 1 tbsp oil (double for 4p), half the garlic and half the lemon zest. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Start the Risotto
2
  • Halve, peel and chop the onion into small pieces. Roughly tear the basil leaves.
  • Heat 1 tbsp butter (double for 4p) in a large pan over medium heat.
  • Fry onion and remaining garlic for 1-2 mins.
  • Add the risotto rice and fry for 1-2 mins. Add the tomato paste and mix well.
Stir in the Stock
3
  • Stir in a ladle of your stock. When it has been absorbed by the rice, stir in another ladle.
  • Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should be 25-30 mins. Your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
  • Add additional water if the risotto becomes too dry.
Cook the Veg
4
  • On a lined baking tray, mix the cherry tomatoes with a drizzle of oil and balsamic vinegar. Season with salt and pepper.
  • Add the marinated prawns and bake in the oven for 10-15 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
  • Meanwhile, in a bowl, toss the salad leaves with a drizzle of oil and lemon juice. Season to taste with salt and pepper.
Add Everything In
5
  • Add the cherry tomatoes, prawns (including any liquid), cheese, remaining lemon zest and half the basil to the risotto.
  • Stir well.
Garnish and Serve
6
  • Divide the risotto between your plates.
  • Serve the salad on the side and garnish with the rest of the basil and lemon wedges.