Lemon & Basil Prawn Risoni

4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Sundy newspaper The Sunday times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (668.7 g)
  • Calories 605.6
  • Total Fat - 18.4 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 125.9 mg
  • Sodium - 647.8 mg
  • Total Carbohydrate - 89.1 g
  • Dietary Fiber - 14.5 g
  • Sugars - 6.1 g
  • Protein - 28.3 g
  • Calcium - 121.7 mg
  • Iron - 3.8 mg
  • Vitamin C - 55.7 mg
  • Thiamin - 0.4 mg

Step 1

Heat 1 tablesoon of the oil in a shallow casserole dish over medium heat and add the onion, basil stems and half the garlic and cook, stirring, for 4 minutes or until softened and then tansfer to a bowl.

Step 2

Add 1 tablespoon oil and prawns to dish over medium-high heat and season and cook, stirring, for 2 minutes and then add rind, chilli and remaining garlic and cook, stirring, for 1 minute or until aromatic and then transfer prawn mixture to a bowl and set aside.

Step 3

Return onion mixture to dish over medium heat and add risoni and cook, stirring, for 1 minute or until coated and then add stock and lemon juice and cook, stirring regularly, for 12-14 minutes or until risoni is al dente and liquid is almost all absorbed.

Step 4

Meanwhile, preheat oven grill/broiler to high.

Step 5

Line a baking tray with foil and place asparagus and tomato on tray and drizzle with remaining 1 tablespoon oil and season and cook for 4-5 minutes or until blistered and tender.

Step 6

Stir the prawn mixture, half the vegetable mixture and the basil leaves into the risoni, until warmed through and then remove from heat and top with remaining vegetable mixture and basil and serve.

Tips & Variations


No special items needed.

Related