Port Douglas & Mossman Gazette - - SPORT -

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. Step 5: Stir the prawn mix­ture, half the veg­etable mix­ture and the basil leaves into the risoni, un­til warmed through. Re­move from heat. Top with re­main­ing veg­etable mix­ture and basil.

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