Prawn and Saffron Risotto
with Green Peas
Inspired by paella, this comforting risotto is spiced with warming paprika and saffron.
Cals 602 · Prot 35 · Carbs 103 · Fat 11
Family Friendly
30 min
Inspired by paella, this comforting risotto is spiced with warming paprika and saffron.
Cals 602 · Prot 35 · Carbs 103 · Fat 11
Family Friendly
Ingredients
Prawns
7*
350 Grams
White onion
1 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Tomatoes
1 Piece
Water
700 ML
Vegetable stock cube
15*
1 Piece
Saffron Splash
20 ML
Olive oil
1 Tbsp
Salt
0.5 Tsp
Arborio rice
160 Grams
Turmeric powder
2 Grams
Green peas
150 Grams
Butter
4*
20 Grams
Smoked paprika powder
2 Grams
Fresh parsley
15 Grams
Black pepper
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) | 2513 / 602 |
| Fats (g) | 11.2 |
| of which saturated (g) | 6.3 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 13.7 |
| Fibers (g) | 9.5 |
| Proteins (g) | 35.4 |
| 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.
- 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.
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.
- Cook for 6-7 min or until softened.
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.
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 20-25 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.
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.
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.
- Serve the Prawn and Saffron Risotto with Green Peas.
- Garnish with parsley.
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