- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Give prawn and pea risotto a speedy spin by using risoni instead of rice.
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 1kg raw prawns, peeled leaving tails intact, deveined
- 1 lemon, zested, juiced
- 2 tbs olive oil
- 6 cups (1.5L) salt-reduced chicken stock
- 2 spring onions, thinly sliced
- 1 garlic clove, crushed
- 200g risoni
- 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
- 150g sugar snap peas
- 1/2 cup (60g) frozen peas
- 1/2 cup (40g) finely grated parmesan
- 200g sour cream
- 1 tbs capers, finely chopped
- 1 tbs finely chopped dill
- 1 tbs finely chopped chives
- Radish, thinly sliced, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine prawns, half the lemon zest and half the oil in a bowl and toss to combine. Season. Heat a barbecue or chargrill on medium-high. Cook prawns for 2 mins each side or until prawns curl and change colour. Transfer to a plate and loosely cover with foil.
Step 2
Meanwhile, bring the stock to a simmer in a medium saucepan over medium-low heat.
Step 3
Heat remaining oil in a large deep frying pan over medium heat. Add the spring onion and garlic and cook for 1 min or until soft. Add risoni and cook for 1 min or until combined. Add 1 cup (250ml) hot stock mixture and cook, stirring, for 2 mins or until stock is absorbed. Continue adding the stock, in batches, cooking and stirring until stock evaporates, for 10 mins or until risoni is tender and liquid is almost evaporated.
Step 4
Add asparagus, sugar snap peas and peas. Cook, stirring, for 2 mins or until asparagus is tender. Remove from heat. Add the parmesan and lemon juice and stir to combine. Season.
Step 5
Combine the sour cream, capers, dill and chives in a small bowl. Season.
Step 6
Top risoni with the sour cream mixture, prawns, radish and remaining lemon zest to serve.
Serve with... dill sprigs and chopped chives
Recipe tip
COOK. STORE. SAVE.
Use it up: Don’t toss the prawn heads and shells – use them to add flavour to a rich seafood stock.
Smart swap: To save at the checkout, swap the prawns for chicken thigh fillets.
BBQ prawn and spring greens risoni risotto
- Serves4
- Cook time20 minutes
- Prep time15 minutes
Ingredients
- 1kg raw prawns, peeled leaving tails intact, deveined
- 1 lemon, zested, juiced
- 2 tbs olive oil
- 6 cups (1.5L) salt-reduced chicken stock
- 2 spring onions, thinly sliced
- 1 garlic clove, crushed
- 200g risoni
- 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
- 150g sugar snap peas
- 1/2 cup (60g) frozen peas
- 1/2 cup (40g) finely grated parmesan
- 200g sour cream
- 1 tbs capers, finely chopped
- 1 tbs finely chopped dill
- 1 tbs finely chopped chives
- Radish, thinly sliced, to serve
Description
Give prawn and pea risotto a speedy spin by using risoni instead of rice.
Method
Step 1
Combine prawns, half the lemon zest and half the oil in a bowl and toss to combine. Season. Heat a barbecue or chargrill on medium-high. Cook prawns for 2 mins each side or until prawns curl and change colour. Transfer to a plate and loosely cover with foil.
Step 2
Meanwhile, bring the stock to a simmer in a medium saucepan over medium-low heat.
Step 3
Heat remaining oil in a large deep frying pan over medium heat. Add the spring onion and garlic and cook for 1 min or until soft. Add risoni and cook for 1 min or until combined. Add 1 cup (250ml) hot stock mixture and cook, stirring, for 2 mins or until stock is absorbed. Continue adding the stock, in batches, cooking and stirring until stock evaporates, for 10 mins or until risoni is tender and liquid is almost evaporated.
Step 4
Add asparagus, sugar snap peas and peas. Cook, stirring, for 2 mins or until asparagus is tender. Remove from heat. Add the parmesan and lemon juice and stir to combine. Season.
Step 5
Combine the sour cream, capers, dill and chives in a small bowl. Season.
Step 6
Top risoni with the sour cream mixture, prawns, radish and remaining lemon zest to serve.
Serve with... dill sprigs and chopped chives