Creamy Pea Risoni with Crispy Prawns

30 mins
Serves 2
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Directions

  1. 1Marinate the prawns with extra virgin olive oil, sea salt and pepper.
  2. 2Marinate the prawns with extra virgin olive oil, sea salt and pepper.
  3. 3Marinate the prawns with extra virgin olive oil, sea salt and pepper.
  4. 4Preheat a large frying pan onto high heat.
  5. 5Preheat a large frying pan onto high heat.
  6. 6Preheat a large frying pan onto high heat.
  7. 7Add the butter and let it melt.
  8. 8Add the butter and let it melt.
  9. 9Add the butter and let it melt.
  10. 10Add the prawns and cook for 2 minutes each side – you want the heat high so it caramelises the prawns well.
  11. 11Add the prawns and cook for 2 minutes each side – you want the heat high so it caramelises the prawns well.
  12. 12Add the prawns and cook for 2 minutes each side – you want the heat high so it caramelises the prawns well.
  13. 13Remove the prawns and set aside. Keep the juices in the pan.
  14. 14Remove the prawns and set aside. Keep the juices in the pan.
  15. 15Remove the prawns and set aside. Keep the juices in the pan.
  16. 16Place the frypan back onto medium/high heat.
  17. 17Place the frypan back onto medium/high heat.
  18. 18Place the frypan back onto medium/high heat.
  19. 19Add the butter and let it melt.
  20. 20Add the butter and let it melt.
  21. 21Add the butter and let it melt.
  22. 22Add the shallot and cook, stirring for about 3 minutes.
  23. 23Add the shallot and cook, stirring for about 3 minutes.
  24. 24Add the shallot and cook, stirring for about 3 minutes.
  25. 25Then add the garlic and fresh/dried oregano, cook for 2 minutes.
  26. 26Then add the garlic and fresh/dried oregano, cook for 2 minutes.
  27. 27Then add the garlic and fresh/dried oregano, cook for 2 minutes.
  28. 28Add the risoni and stir through.
  29. 29Add the risoni and stir through.
  30. 30Add the risoni and stir through.
  31. 31Then add the chicken stock.
  32. 32Then add the chicken stock.
  33. 33Then add the chicken stock.
  34. 34Stir through and turn the heat down to a simmer.
  35. 35Stir through and turn the heat down to a simmer.
  36. 36Stir through and turn the heat down to a simmer.
  37. 37Simmer for approx. 8 minutes until most of the liquid has been absorbed.
  38. 38Simmer for approx. 8 minutes until most of the liquid has been absorbed.
  39. 39Simmer for approx. 8 minutes until most of the liquid has been absorbed.
  40. 40Stir through the cream and let it gently boil.
  41. 41Stir through the cream and let it gently boil.
  42. 42Stir through the cream and let it gently boil.
  43. 43Then add the spinach, frozen peas and grated parmesan.
  44. 44Then add the spinach, frozen peas and grated parmesan.
  45. 45Then add the spinach, frozen peas and grated parmesan.
  46. 46Mix these all through gently.
  47. 47Mix these all through gently.
  48. 48Mix these all through gently.
  49. 49Add the prawns back into the pan to heat through (you can stir them through or just leave them on top to heat so they keep their crispiness).
  50. 50Add the prawns back into the pan to heat through (you can stir them through or just leave them on top to heat so they keep their crispiness).
  51. 51Add the prawns back into the pan to heat through (you can stir them through or just leave them on top to heat so they keep their crispiness).
  52. 52To your bowls, add the creamy risoni and then top with 4 prawns on each bowl.
  53. 53To your bowls, add the creamy risoni and then top with 4 prawns on each bowl.
  54. 54To your bowls, add the creamy risoni and then top with 4 prawns on each bowl.
  55. 55Squeeze over some fresh lemon juice and some chopped oregano.
  56. 56Squeeze over some fresh lemon juice and some chopped oregano.
  57. 57Squeeze over some fresh lemon juice and some chopped oregano.

Ingredients

  • 8 large raw tiger prawns, shell removed
  • 8 large raw tiger prawns, shell removed
  • 8 large raw tiger prawns, shell removed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp butter
  • 0.5 tsp butter
  • 0.5 tsp butter
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 0.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 tsp cracked black pepper
  • 1 tsp cracked black pepper
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 shallot, finely sliced
  • 1 shallot, finely sliced
  • 1 shallot, finely sliced
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tbsp fresh or dried oregano
  • 1 tbsp fresh or dried oregano
  • 1 tbsp fresh or dried oregano
  • 0.75 cup risoni (orzo) pasta
  • 0.75 cup risoni (orzo) pasta
  • 0.75 cup risoni (orzo) pasta
  • 1.75 cups chicken stock
  • 1.75 cups chicken stock
  • 1.75 cups chicken stock
  • 0.5 cup cream
  • 0.5 cup cream
  • 0.5 cup cream
  • 2 cups spinach leaves
  • 2 cups spinach leaves
  • 2 cups spinach leaves
  • 0.75 cup frozen peas
  • 0.75 cup frozen peas
  • 0.75 cup frozen peas
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • 0.5 cup grated parmesan cheese
  • fresh lemon juice to serve
  • fresh lemon juice to serve
  • fresh lemon juice to serve

Equipment

large frying panbowls

Tips

  • When cooking prawns, use high heat to caramelise them well.
  • To keep prawns crispy, you can leave them on top of the risotto instead of stirring them through.