Lemony Prawn Risotto
with Snow Peas
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 584 · Prot 40 · Carbs 93 · Fat 11
Family Friendly
Calorie Smart
40 min
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 584 · Prot 40 · Carbs 93 · Fat 11
Family Friendly
Calorie Smart
Ingredients
Risotto
Prawns
7*
350 Grams
Red onion
1 Piece
Water
700 ML
Vegetable stock cube
15*
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Garlic cloves
2 Piece
Snow peas
100 Grams
Parmesan
4*
30 Grams
Olive oil
1 Tbsp
Butter
4*
10 Grams
Salt
0.5 Tsp
Lemon
1 Piece
Allergens
*7 Crustaceans, *15 Celery, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2443 / 584 |
| Fats (g) | 11 |
| of which saturated (g) | 5.7 |
| Carbohydrates (g) | 93 |
| of which sugars (g) | 7.4 |
| Fibers (g) | 6.3 |
| Proteins (g) | 39.7 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the onion.
- Boil the measured water and dissolve the vegetable stock cube in it.
2 Fry onion
- Heat a non-stick pan over medium heat with a drizzle of olive oil.
- Once hot, fry the onion with a pinch of salt for 5-6 min or until softened.
3 Make risotto
- Once softened, add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
- Add 1/3 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
4 Prep garnishes
- Meanwhile, peel and mince the garlic.
- Trim and slice the snow peas.
- Grate the Parmesan.
Tip! Leave half of the snow peas whole for that extra crunchy texture!
5 Fry
- Heat a second non-stick pan over medium-high heat with a drizzle of olive oil and the butter.
- Once hot, fry the snow peas for 2 min.
- Add the prawns and garlic with a pinch of salt and cook for 2-3 min further or until the prawns are pink and cooked through.
- Once cooked, remove the pan from the heat.
6 Finish risotto
- Remove the risotto from the heat.
- Add the Parmesan and a squeeze of lemon to the risotto and mix well.
- Fold the buttery prawns and snow peas into the risotto.
- Serve warm.
Tip! Zest the lemon before you juice it into the pan. Garnish the risotto with the lemon zest for a pop of flavour.
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