One-pot lemon risoni and prawns

SERVES 4-6 PREP + COOK TIME 25 MINUTES

1⁄4 cup (60ml) extra virgin olive oil

650g green prawns, peeled, deveined, tails left intact

1 medium lemon, sliced

½ cup finely chopped spring onions

3 garlic cloves, crushed

2 cups (440g) risoni

1 litre (4 cups) chicken stock or water zest and juice of 1 small lemon

60g baby spinach leaves

1 Heat 2 tablespoons of the olive oil in a large non-stick frying pan over mediumhigh heat.

2 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.

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

4 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.

5 Add the risoni to the pan and stir to absorb the pan juices. Add the stock or water and bring mixture to the boil. Reduce heat and simmer for 10 minutes, stirring occasionally, or until risoni is cooked and the liquid is mostly absorbed.

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

7 Serve with baby spinach.