Based on great-value staples, this brightly flavoured prawn risoni dish goes to show that you can enjoy seafood without blowing the budget.
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Heat the oil in a large deep frying pan over medium heat. Add tomatoes and cook, stirring, for 3 mins or until tomatoes start to soften slightly. Add the garlic and cook, stirring, for 1 min or until aromatic.
Add stock and 1 cup (250ml) water. Bring to the boil. Add risoni and stir to combine. Reduce heat to low. Cover and simmer, stirring twice during cooking, for 8 mins or until the risoni is tender.
Arrange the prawns over the top of the risoni mixture. Cover and cook for 2 mins or until the prawns curl and change colour. Add the butter, lemon juice, half the lemon rind and half the baby spinach and fold until well combined. Season with pepper. Sprinkle risoni mixture with parmesan, remaining lemon rind and remaining spinach to serve.
COOK. STORE. SAVE.
Got canned cherry tomatoes in the pantry? Use them in this recipe instead of fresh tomatoes.