KING PRAWN RISOTTO RECIPE


HELLOFRESH'S STEP-BY-STEP GUIDE

TXT ISABELLE WATSON
ART MONIQUE VOIGT

ALICE MUSSO

SENIOR ONLINE MARKETING MANAGER, PAID SOCIAL,

Adjust’s Berlin headquarters are located in the city’s iconic BackFabrik building, a former wholesale bakery. Fittingly, we share the space with our neighbors HelloFresh — and while the global meal kit company has stirred plenty of food envy over the years, they’re also happy to share.

For this issue, Alice Musso, Senior Online Marketing Manager in Paid Social at HelloFresh, offers up her favorite recipe: king prawn risotto with asparagus and dukkah spice. About the recipe, Alice says: “I am Italian, but I do not know how to cook. Funnily enough, after joining the Growth Team at HelloFresh, I started experimenting more with food and learning about delicious ways to combine ingredients. I also learned how to prepare this wonderful risotto — without the help of my nonna!”.

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INGREDIENTS

175g arborio rice

1 cube of vegetable stock

1 tbsp white wine vinegar

2 tbsp dukkah mix

15g salted butter

40g parmesan

½ a lemon

250g king prawns cut in half widthwise

1 shallot peeled and finely chopped

2 garlic cloves peeled and finely chopped

1 leek thinly sliced into half-moons

1 bunch of asparagus spears cut in half widthwise

20g basil leaves plucked and stalks finely chopped

METHOD

Start by preparing the stock: boil 750ml of water, add the vegetable stock and stir to dissolve.

Add a glug of oil to a second large saucepan on medium heat. Tip in the shallot and leek, adding a pinch of salt and a grind of black pepper. Cook for five to six minutes until soft. Stir in the garlic and basil stalks, cooking for a minute more.

Pour in the arborio rice and stir to coat in the oil, cooking for a minute or so. Don‘t be tempted to skip this step, what the Italians call "Tostatura": toasting the rice briefly in oil. It only takes a minute but makes all the difference.

Add the white wine vinegar and allow it to evaporate, before adding a ladleful of stock. Stir regularly while the dish simmers, until the stock has been absorbed by the rice. Repeat, adding stock and stirring, for about 20 - 25 minutes until the rice is done.

It should be soft but still have a bite to it.

Meanwhile, heat a splash of oil in a separate pan over medium-high heat. Stir fry the asparagus until tender, for around four to five minutes. Season with salt and black pepper and transfer to a plate. Keep warm, covered with foil.

Leave the frying pan on the heat and stir fry the prawns, cooking gently for four to five minutes. The prawns are cooked when pink on the outside and opaque all the way through. When done, remove from the heat and add a squeeze of lemon juice. Tear the basil leaves and sprinkle half over the prawns, along with the dukkah spice mix.

When the risotto is cooked, add half the prawns, hard Italian cheese, butter and the remaining basil leaves. Taste and add more salt, black pepper and lemon juice to your liking. Spoon the risotto into bowls and top with the dukkah prawns and asparagus.

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