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Risoni with prawns & watercress
Risoni with prawns & watercress
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients:
  • 400g risoni pasta
  • 36.40 gm olive oil
  • Salt & freshly ground black pepper
  • 750g green medium prawns, peeled with tails left intact
  • 40g (2 tbsp) butter, chopped
  • 2 leeks, trimmed, sliced
  • 1 lemon
  • 250ml (1 cup) vegetable liquid stock
  • 1 bunch watercress, stems trimmed
  • 1 bunch mint, leaves roughly chopped
Instructions:
  • Cook the risoni in a large saucepan of boiling water with 1 teaspoon of oil and a pinch of salt until al dente, following packet directions.
  • Heat 1 tablespoon of the remaining oil in a large frying pan over high heat. Cook prawns for 2-3 minutes, stirring occasionally, until they turn pink and are cooked through. Transfer to a bowl, cover, and set aside.
  • Sauté the butter, leeks, and garlic in a pan over medium heat, stirring occasionally, until leeks soften slightly, about 5-8 minutes.
  • Peel the lemon using a vegetable peeler, ensuring to remove the white pith. Slice the rind into thin strips or use a zester. Juice the lemon.
  • After draining the risoni, transfer it to a large bowl. Drizzle the remaining oil over it and toss until coated. Cover the bowl and set it aside.
  • Pour the stock into the leek mixture and bring to a boil over high heat. Let it cook uncovered for 1 minute until the stock slightly thickens.
  • Combine the leek mixture with the risoni, prawns, lemon rind, and lemon juice. Gently fold in the watercress and mint using a large spoon. Season with salt and pepper to taste. Enjoy warm or at room temperature.

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