One-pot lemon risoni and prawns 1

SERVES 4 PREP AND COOK TIME 25 MINUTES DAIRY FREE + NUT FREE + EGG FREE

¼ cup (60ml) olive oil

500g green prawns, peeled, deveined, tails left intact 1 medium lemon, sliced

⅓ cup finely chopped spring onions 3 garlic cloves, crushed

1½ cups (330g) risoni

3 cups (750ml) water

Zest and juice of 1 small lemon 4 cups (80g) baby spinach, thinly shredded

Heat 2 tablespoons of the olive oil in a large, non-stick frying pan over medium-high heat. Season prawns with salt and pepper and add to the pan. Cook for 3 minutes each side or until cooked through. Remove from pan and set aside.

2 Add lemon slices and sear until golden on each side. Remove and set aside.

3 Add remaining olive oil to pan and reduce heat to medium. Add spring onions and garlic. Cook, stirring occasionally, for 2 minutes or until softened. Add the risoni to the pan and stir to absorb juices. Add the water and bring mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally, or until risoni is cooked and the liquid is mostly absorbed.

4 Add the prawns and lemon slices back to the pan. Stir in the lemon zest and juice. Season to taste.

TO SERVE: Top with baby spinach.