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Lemon and basil prawn risoni
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Impress with flavorful prawn risoni, featuring fresh basil and asparagus.
Ingredients:
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1/2 bunch fresh basil, leaves picked, stems finely chopped
  • 4 garlic cloves, crushed
  • 400g peeled green prawns, tails intact
  • 1 1/2 lemons, rind finely grated, juiced
  • 1/2 tsp dried chilli flakes
  • 350g dried risoni pasta
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 2 bunches asparagus, trimmed, chopped
  • 200g grape tomatoes, halved
  • Lemon wedges, extra, to serve
Instructions:
  • In a shallow casserole dish, warm 1 tablespoon of oil over medium heat. Add onion, basil stems, and half of the garlic. Sauté for 4 minutes until softened, then transfer to a bowl.
  • Heat 1 tablespoon of oil in a dish over medium-high heat. Add the prawns and season with salt and pepper. Cook while stirring for 2 minutes. Add the lemon rind, chili, and the rest of the garlic. Cook while stirring for 1 minute until fragrant. Transfer the prawn mixture to a bowl and set aside.
  • Combine the onion mixture back into the dish over medium heat. Stir in the risoni and cook for 1 minute until well coated. Pour in the stock and lemon juice. Keep stirring occasionally and cook for 12-14 minutes until the risoni is al dente and the liquid is nearly absorbed.
  • Preheat the oven grill to high. Line a baking tray with foil and arrange the asparagus and tomatoes on top. Drizzle with the remaining 1 tablespoon of oil, season with salt and pepper. Roast for 4-5 minutes until blistered and tender.
  • Combine the prawn mixture, half of the vegetable mixture, and basil leaves with the risoni, stirring until everything is warmed through. Take it off the heat. Garnish with the rest of the vegetable mixture and basil. Serve with lemon wedges.

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