cook it now!
60ml (^1 ⁄ 4 cup) extra virgin olive oil
1smallbrownonion,
finely chopped
(^1) ⁄ 2 bunch fresh basil,
leaves picked, stems
finely chopped
4garliccloves,
crushed
400g peeled green prawns,
tails intact
11 ⁄ 2 lemons, rind finely grated,
juiced
(^1) ⁄ 2 tsp dried chilli flakes
350gdriedrisonipasta
1L (4 cups) salt-reduced chicken stock
2 bunches asparagus, trimmed,
chopped
200g grape tomatoes, halved
Lemon wedges, extra, to serve
1 Heat1tbsoftheoilinashallow
casseroledishovermedium
heat. Add the onion,
basil stems and half
the garlic. Cook,
stirring,for4minutes
or until softened.
Transfertoabowl.
2 Add1tbsoiland
prawns to dish over
medium-high heat. Season.
Cook,stirring,for2minutes.Add
rind,chilliandremaininggarlic.
Cook,stirring,for1minuteoruntil
aromatic. Transfer prawn mixture
toabowl.Setaside.
3 Return onion mixture to dish over
medium heat. Add risoni and cook,
stirring, for 1 minute or until coated.
Add stock and lemon juice. Cook,
stirring regularly, for 12-14 minutes
oruntilrisoniisaldenteand liquid
is almost all absorbed.
4 Meanwhile, preheat oven grill
tohigh.Lineabakingtraywithfoil.
Place asparagus and tomato on
tray. Drizzle with remaining 1 tbs oil.
Season. Cook for 4-5 minutes or
until blistered and tender.
5 Stir the prawn mixture, half the
vegetable mixture and the basil
leaves into the risoni, until warmed
through. Remove from heat. Top with
remaining vegetable mixture and
basil. Serve with lemon wedges.
PER SERVE•35g protein•16g fat
(3g saturated fat)•65g carb
- 7g dietary fibre • 567 Cals (2372kJ)
lemon & basil prawn risoni
serves4|prep & cooking 35 mins
switch it!
Try replacing the
prawnswith 2 large
skinless salmon
fillets, cut into
3cm pieces.w w
the
cr w
secret
ingredient
Adding thebasil stems
whenfrying the onion
gives extra flavour
and saves waste!January/February 2017taste magazine 33