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Prep Time
35 min
Cuisine
Italian
For a simple, sophisticated risotto, you'll combine creamy arborio rice with cheddar and a squeeze of lemon juice. To serve, top with pan-fried courgette, buttery garlic prawns and lemon zest. Buon appetito!
Prep Time
35 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 541 kJ 129 kcal |
1985 kJ 473 kcal |
Fat of which saturates |
2.8 g 1.7 g |
10.2 g 6.1 g |
Carbohydrate of which sugars |
20.1 g 1.7 g |
73.7 g 6.2 g |
Fibre | 1.4 g | 5.3 g |
Protein | 6.9 g | 25.2 g |
Salt | 1.1 g | 4.04 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Peel and finely dice the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4 min or until softened but not coloured
Meanwhile, dissolve the Knorr vegetable stock cube[s] in 700ml [1.4L] boiled water – this is your vegetable stock
Peel and finely chop (or grate) the garlic
Add the arborio rice and half of the chopped garlic into the softened onion and cook for 1 min, stirring to coat the grains in the oil
Tip: Add a drizzle more oil if your pan is looking a little dry
Add the vegetable stock, a ladle at a time, stirring continuously for 20-25 min or until all the stock is absorbed and the rice is cooked
While the risotto is cooking, grate the cheddar cheese
Chop the parsley finely, including the stalks
Chop the courgette[s] into bite-sized pieces
Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!) and set aside for garnish
Cut the lemon[s] in half
Once the rice is cooked, squeeze in the juice of 1/2 [1] lemon
Cut the remaining lemon into wedges
Add a very large knob of butter and the grated cheddar to the pan and stir to combine
Season with a generous pinch of both salt and pepper – this is your lemony risotto
Heat a separate, large, wide-based pan (preferably non-stick) with a large knob of butter over a medium-high heat
Once melted, add the remaining garlic, chopped courgette and king prawns with a pinch of salt and cook for 4-5 min or until the prawns are cooked through – these are your garlic prawns & courgette
Once cooked, remove from the heat and stir through the chopped parsley
Serve the garlic prawns & courgette over the lemony risotto
Garnish with a lemon wedge and the lemon zest
Season with a generous grind of black pepper
Enjoy!