Tomato Prawn Risoni

Tomato Prawn Risoni

A delightful, quick-to-prepare dish that combines succulent prawns with tangy tomatoes and tender risoni pasta for a deliciously satisfying meal.

Ingredients:

• 200g risoni (orzo)

• 300g raw prawns, peeled and deveined

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 onion, finely chopped

• 200g cherry tomatoes, halved

• 1 cup baby spinach

• 1/2 cup white wine (optional)

• 2 cups chicken or vegetable broth

• 1 lemon, zested and juiced

• Salt and pepper to taste

• Fresh parsley, chopped (for garnish)

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Methods:

• Heat 1 tbsp olive oil in a pan and fry risoni until golden. Remove and set aside.

• In the same pan, sauté garlic and onion in remaining olive oil until soft.

• Add cherry tomatoes and cook until they soften. Pour in white wine (if using) and reduce.

• Add broth and bring to a simmer. Stir in the fried risoni and cook until tender.

• Stir in spinach and add prawns to the hot liquid and cook until pink and opaque, about 3-4 minutes.

• Add lemon zest and juice, season with salt and pepper.

• Garnish with parsley and serve immediately.