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Tomato and Prawn Risotto

Tomato and Prawn Risotto

with rocket side salad

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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
Total Time45 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

180 g

Prawns

(ContainsCrustaceans)

1 piece

Garlic

1 piece

Lemon

225 g

Risotto Rice

125 g

Cherry Tomatoes

10 g

Basil

1 piece

Onion

1 pack

Tomato Paste

40 g

Rocket

1 sachet

Vegetable Stock

(ContainsCelery)

1 sachet

Balsamic Vinegar

(ContainsSulphites)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2289 kJ
Energy (kcal)547 kcal
Fat2.12 g
of which saturates0.3 g
Carbohydrate105.89 g
of which sugars9.09 g
Dietary Fiber0 g
Protein26.46 g
Cholesterol0 mg
Salt1.92 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.
Utensils
Utensilsarrow down iconarrow down icon
•Zester
•Grater
•Baking Sheet with Baking Paper
•Ladle
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.
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 pot 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.
3
  • Stir in a ladle of your stock. When it has been absorbed by the rice, stir in another ladle.
  • Keep the pot 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.
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.
5
  • Add the cherry tomatoes, prawns (including any liquid), remaining lemon zest and half the basil to the risotto.
  • Stir well.
6
  • Divide the risotto between your plates.
  • Serve the salad on the side and garnish with the rest of the basil and lemon wedges.