- Serves4
- Cook time15 minute
- Prep time15 minute
Based on great-value staples, this brightly flavoured prawn risoni dish goes to show that you can enjoy seafood without blowing the budget.
Ingredients
- 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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
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.
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.
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
COOK. STORE. SAVE.
Got canned cherry tomatoes in the pantry? Use them in this recipe instead of fresh tomatoes.
Risoni with prawns and lemon butter
- Serves4
- Cook time15 minute
- Prep time15 minute
Ingredients
- 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
Method
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.
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.
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.