Prawn and Saffron Risotto

with Green Peas

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Instructions

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1 Prep

Peel and finely chop the onion. Peel and mince the garlic. Finely dice the pepper. Chop the tomatoes. Boil the measured water and dissolve the stock cube and saffron in it. 

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2 Sweat

Heat a large non-stick pan over a medium-low heat with a generous drizzle of olive oil. Once hot, add the onion and pepper with a pinch of salt and cook for 6-7 min or until softened. 

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3 Add rice

Once softened, add the arborio rice, a pinch of turmeric and the garlic. Cook for 1 min further, stirring to coat the grains in the oil. Increase the heat to medium. 

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4 Simmer

Add the tomatoes and 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'. Once al dente, add the peas and cook for 3 min further. 

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5 Fry prawns

Meanwhile, pat the prawns dry. Heat a pan over a medium-high heat with the butter. Once hot, add the prawns. Sprinkle with the salt and paprika powder. Cook for 2 min until cooked through.

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6 Serve

Finely chop the parsley. Add the prawns and any butter from the pan to the risotto. Season with salt, pepper and a generous squeeze of lemon juice. Divide among bowls and garnish with the parsley

Tips for fussy eaters

Swap the prawns for chicken!

Pro tip

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

Inspired by paella, this comforting risotto is spiced with warming paprika and saffron.

Cooking Time: 30 min

Cals 635 · Prot 37 · Carbs 94 · Fat 10

Gluten-Free

Ingredients

Number of people

Prawns 350 Grams
White onion 1 Piece
Garlic cloves 2 Pieces
Red pepper 1 Piece
Tomatoes 1 Piece
Water 600 ML
Vegetable stock cube 1 Piece
Splash of saffron 20 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Arborio rice 160 Grams
Turmeric powder 2 Grams
Green peas 150 Grams
Salted butter 20 Grams
Smoked paprika powder 2 Grams
Fresh parsley 15 Grams
Black pepper 0.5 Tsp
Lemon 1 Piece

Inspired by paella, this comforting risotto is spiced with warming paprika and saffron.

Cooking Time: 30 min

Cals 635 · Prot 37 · Carbs 94 · Fat 10

Gluten-Free

Instructions

photo

1 Prep

Peel and finely chop the onion. Peel and mince the garlic. Finely dice the pepper. Chop the tomatoes. Boil the measured water and dissolve the stock cube and saffron in it. 

photo

2 Sweat

Heat a large non-stick pan over a medium-low heat with a generous drizzle of olive oil. Once hot, add the onion and pepper with a pinch of salt and cook for 6-7 min or until softened. 

photo

3 Add rice

Once softened, add the arborio rice, a pinch of turmeric and the garlic. Cook for 1 min further, stirring to coat the grains in the oil. Increase the heat to medium. 

photo

4 Simmer

Add the tomatoes and 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'. Once al dente, add the peas and cook for 3 min further. 

photo

5 Fry prawns

Meanwhile, pat the prawns dry. Heat a pan over a medium-high heat with the butter. Once hot, add the prawns. Sprinkle with the salt and paprika powder. Cook for 2 min until cooked through.

photo

6 Serve

Finely chop the parsley. Add the prawns and any butter from the pan to the risotto. Season with salt, pepper and a generous squeeze of lemon juice. Divide among bowls and garnish with the parsley

Tips for fussy eaters

Swap the prawns for chicken!

Pro tip

Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.

Ingredients

Number of people

Prawns 350 Grams
White onion 1 Piece
Garlic cloves 2 Pieces
Red pepper 1 Piece
Tomatoes 1 Piece
Water 600 ML
Vegetable stock cube 1 Piece
Splash of saffron 20 ML
Olive oil 1 Tbsp
Salt 0.5 Tsp
Arborio rice 160 Grams
Turmeric powder 2 Grams
Green peas 150 Grams
Salted butter 20 Grams
Smoked paprika powder 2 Grams
Fresh parsley 15 Grams
Black pepper 0.5 Tsp
Lemon 1 Piece
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