Cajun Prawn Risotto

with Lemony Crumb Topping

This Cajun Prawn Risotto with Lemony Crumb Topping recipe is a quick, easy and delicious weeknight dinner option!



Ready In:

35 minutes


575 kcal per serving

Good For:

1 of your 5 a day

With Lemony Crumb Topping

Cajun Prawn Risotto

Per Serving:

Energy (kJ/kcal) – 2406/575

Fat (g) – 11

Sat. Fat (g) – 5

Carbohydrates (g) – 87

Sugars (g) – 5

Fiber (g) – 1

Protein (g) – 29

Cholesterol (mg) – 0

Salt (g) – 3.1


  • 1 Leek
  • 1 Spring Onion
  • 2 Tbsp Vegetable Stock Powder
  • 175g Risotto Rice
  • 150g King Prawns
  • 2 Garlic Cloves
  • ½ Lemon
  • 1 Tbsp Cajun Spice
  • 25g Panko Breadcrumbs
  • 40g Grated Hard Italian Style Cheese
  • 750ml Water
  • 1 Tbsp Olive Oil

Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Fine Grater (or Garlic Press), Measuring Jug, Saucepan and a Frying Pan.

Step by Step Instructions

Step 1: Do the Prep

Fill and boil your kettle. Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice. Peel and grate the garlic (or use a garlic press).

Trim the spring onion and thinly slice. Zest and halve the lemon.

Pour the boiling water for the stock (see ingredients for amount) into a saucepan on low heat. Stir in the stock powder. You’ll add the stock to the rice later.

Step 2: Start Cooking

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Stir in the garlic and cajun spice (add less spice if you don’t like heat) and cook for 1 minute, then stir in the risotto rice and cook until translucent around the edges, 1-2 mins.

Step 3: Add the Stock

Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in the stock, letting it absorb each time.

The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ – cooked through but with a tiny bit of firmness left in the middle.

Step 4: Make the Crumb

Heat the olive oil in a frying pan on medium high heat (see ingredient list for amount).

Add the breadcrumbs and season with salt and pepper. Toast them until golden, 3-4 mins, stirring every minute.

Once golden, stir in the lemon zest and remove to a bowl.

Step 5: Cook the Prawns

Once the risotto has 5 mins left to cook, stir in the prawns and simmer for 4-5 mins.

IMPORTANT: The prawns are cooked when opaque all the way through.

Remove from the heat and add the hard Italian cheese and a knob of butter (if you have it). Stir vigorously until well combined, then squeeze in some lemon juice.

Step 6: Finish and Serve the Dish

Taste the risotto and add more salt, pepper and lemon juice if you feel it needs it.

Spoon into bowls and top with the lemon crumb and the spring onion. Enjoy!

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