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