Seafood Sen­sa­tion:

Wow the crowd with this prawn- packed risoni. Basil and as­para­gus add amaz­ing fresh flavour to this din­ner win­ner.

Bundaberg Style - - CONTENTS - RECIPE BY KA­T­RINA WOODMAN

Some of the best seafood restau­rants to wet your taste­buds.

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 tea­spoon dried chilli flakes ● 350g dried risoni pasta

● 1L (4 cups) Mas­sel salt re­duced chicken style liq­uid stock

● 2 bunches as­para­gus, trimmed, chopped ● 200g grape toma­toes, halved ● Lemon wedges, ex­tra, to serve.

METHOD Step 1

Heat 1 tbs of the oil in a shal­low casse­role dish over medium heat. Add the onion, basil stems and half the gar­lic. Cook, stir­ring, for 4 min­utes or un­til soft­ened. Trans­fer to a bowl.

Step 2

Add 1 tbs oil and prawns to dish over medium-high heat. Sea­son. Cook, stir­ring, for 2 min­utes. Add rind, chilli and re­main­ing gar­lic. Cook, stir­ring, for 1 minute or un­til aro­matic. Trans­fer prawn mix­ture to a bowl. Set aside.

Step 3

Re­turn onion mix­ture to dish over medium heat. Add risoni and cook, stir­ring, for 1 minute or un­til coated. Add stock and lemon juice. Cook, stir­ring reg­u­larly, for 12-14 min­utes or un­til risoni is al dente and liq­uid is al­most all ab­sorbed.

Step 4

Mean­while, pre­heat oven grill to high. Line a bak­ing tray with foil. Place as­para­gus and tomato on tray. Driz­zle with re­main­ing 1 tbs oil. Sea­son. Cook for 4-5 min­utes or un­til blis­tered and ten­der.

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