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Risoni with prawns and lemon butter

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  • 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

Based on great-value staples, this brightly flavoured prawn risoni dish goes to show that you can enjoy seafood without blowing the budget. 

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Risoni with prawns and lemon butter


  • 2 tsp olive oil
  • 250g cherry tomatoes
  • 1 garlic clove, finely chopped
  • 2 cups (500ml) chicken stock
  • 1 1/2 cups (330g) risoni
  • 500g Coles Thawed Australian MSC Raw Banana Prawns (from the deli)
  • 50g butter, cut into 1cm pieces
  • 1 lemon, rind finely grated, juiced
  • 120g pkt Coles Australian Baby Spinach
  • Finely grated parmesan, to serve

Nutritional information

Per serve: Energy: 2257kJ/540 Cals (26%), Protein: 38g (76%), Fat: 16g (23%), Sat Fat: 9g (38%), Sodium: 978mg (49%), Carb: 60g (19%), Sugar: 4g (4%), Dietary Fibre: 5g (17%).

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.


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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. 

Recipe tip

Got canned cherry tomatoes in the pantry? Use them in this recipe instead of fresh tomatoes.