For a simple, sophisticated risotto, you'll combine creamy arborio rice with cheddar, a squeeze of lemon and garlic. To serve, top with pan-fried courgette, garlic prawns and lemon zest. Buon appetito!
Prep Time
35 min
Cuisine
Italian
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171g raw peeled king prawns<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
544 kJ 128 kcal
1992 kJ 470 kcal
Fat of which saturates
2.6 g 1.4 g
9.5 g 5.3 g
Carbohydrate of which sugars
21.7 g 1.6 g
79.5 g 5.8 g
Fibre
1.3 g
4.6 g
Protein
6.8 g
25 g
Salt
1.1 g
4.03 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
king prawn (crustacean) 93%, added water, salt. may contain molluscs
Allergens
Allergens highlighted by † (milk, celery, crustacean)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Peel and finely dice the brownonion[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
2
Meanwhile, dissolve the Knorrvegetable stock cube[s] in 700ml [1.4L]boiled water - this is your vegetable stock
Peel and finely chop (or grate) the garlic
3
Add the arborio rice and half of the chopped garlic into thesoftened 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
4
While the risotto is cooking, grate the cheddar cheese
Chop the parsley finely, including the stalks
Chop the courgette[s] into bite-sized pieces
5
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
6
Once the rice is cooked, squeeze in the juice of 1/2 [1] lemon
Tip: Use the halves that you've already zested!
Cut the remaininglemon 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
7
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 kingprawns with a pinch of salt and cook for 3-4 min or until the prawns are cooked through – these are your garlic prawns andcourgettes
Once cooked, remove from the heat and stir through the chopped parsley
8
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