Prawn packed risoni
| Prep time: 10min |
Cooking time: 25min |
| Serving 4 | Amateur |
Ingredients
Instructions
Step 1
Heat 1 tablespoon of the oil in a shallow casserole dish over medium heat. Add the onion, basil stems and half the garlic. Cook for 4 minutes or until softened, stirring continuously. Transfer onion mixture to a bowl. Set aside.
Extra virgin olive oil Brown onion, finely choppedBasil, leaves picked and stems finely choppedGarlic, crushed
Add 1 tablespoon of oil and prawns to the casserole dish over medium-high heat. Season with salt and pepper. Cook for 2 minutes, stirring. Add lemon rind, chilli flakes and remaining garlic. Cook, stirring, for 1 minute or until aromatic. Transfer prawn mixture to a bowl. Set aside.
Extra virgin olive oil Garlic, crushedGreen prawns, peeled leaving tails intactDried chilli flakesLemon rind, finely grated Salt and pepper
Return onion mixture (from Step 1) to dish over medium heat. Add pasta rice and cook for 1 minute or until coated, stirring continuously. Add chicken stock and lemon juice. Cook, stirring regularly, for 12 - 14 minutes or until pasta rice is al dente and liquid is almost completely absorbed.
Brown onion, finely choppedPasta riceChicken stockLemon juice
Meanwhile, preheat oven grill to high. Line a baking tray with foil. Place asparagus and tomato on tray. Drizzle with remaining 1 tablespoon of oil. Season with salt and pepper. Grill for 4 - 5 minutes or until blistered and tender.
Extra virgin olive oil Asparagus, trimmed and slicedCherry tomatoes, halvedSalt and pepper
Stir the prawn mixture (from Step 2), half the grilled asparagus and tomatoes, and the basil leaves into the pasta rice, until warmed through. Remove from heat. Top with remaining asparagus, tomatoes and basil.
Basil, leaves picked and stems finely choppedGreen prawns, peeled leaving tails intactPasta riceAsparagus, trimmed and slicedCherry tomatoes, halved
