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.
1,760 Reviews
Cals 584 · Prot 40 · Carbs 93 · Fat 11
Family Friendly
Calorie smart
Try Hello Chef Now
40 min
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.
1,760 Reviews
Cals 584 · Prot 40 · Carbs 93 · Fat 11
Family Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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

Prep

1 Prep

Peel and finely chop the onion. Boil the measured water and dissolve the vegetable stock cube in it.
Fry onion

2 Fry onion

Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the onion with a pinch of salt and cook for 5-6 min or until softened.
Make risotto

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.
Prep garnishes

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!
Fry

5 Fry

Heat a second non-stick pan over a medium-high heat with a drizzle of olive oil and the butter. Once hot, add the snow peas and cook 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.
Finish risotto

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. Divide among plates.
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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