Risoni with Prawns and Lemon Butter

Ingredients

2 tsp olive oil
250 g cherry tomatoes
1 garlic clove, finely chopped
2 cups (500mL) chicken stock
1 1/2 cups (330 g) risoni
500 g thawed raw banana prawns
50 g butter, cut into 1cm pieces
1 lemon, rind finely grated, juiced
120 g baby spinach
Finely grated Parmesan, to serve

Method

Heat the oil in a large deep frying pan over medium heat. Add tomatoes and cook, stirring, for 3 minutes or until tomatoes start to soften slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Add stock and 1 cup (250mL) water. Bring to the boil. Add risoni and stir to combine. Reduce heat to low. Cover and simmer, stirring twice during cooking, for 8 minutes or until the risoni is tender.

Arrange the prawns over the top of the risoni mixture. Cover and cook for 2 minutes or until the prawns curl and change colour. Add the butter, lemon juice, half the lemon rind and half the baby spinach and fold until well combined. Season with pepper. Sprinkle risoni mixture with Parmesan, remaining lemon rind and remaining spinach to serve.

Credits: Coles

Photo Credits: Coles