Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2443 / 584
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion. Boil the measuredwater and dissolve the vegetable stock cube in it.
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.
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 snowpeas. Grate the Parmesan.
Tip!Leave half of the snow peas whole for that extra crunchy texture!
Heat a second non-stick pan over a medium-high heat with a drizzle of olive oil and the butter. Once hot, add the snowpeas 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.
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 snowpeas 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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