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Writer's pictureLinda Duncan

BAKED PRAWN AND LEMON RISONI

Updated: Oct 17



I always keep a bag of prawns in my freezer as they are economical and convenient. Risoni, also known as orzo, is a rice-shaped pasta that is readily available in all supermarkets. This is another staple pantry item I like to keep on hand. With these two items in constant stock, I know I can cook a hearty, delicious meal like this one at any time.


PREP TIME: 5 MINUTES

COOKING TIME: 20 MINUTES

SERVES: 2-3


INGREDIENTS

1 cup (220g) risoni

2 tsp chicken stock powder

1 tsp finely grated lemon rind

3 tbsp lemon juice

1½ cups (375ml) boiling water

400g raw peeled prawns (fresh or thawed)

chopped parsley, to taste

shredded lemon rind, to serve (optional)


METHOD

  • Preheat oven to 180°C.

  • Place the risoni, chicken stock powder, grated lemon rind, juice and boiling water in a large casserole dish and mix to combine. Cover tightly with a lid or foil and bake for 10 minutes.

  • Remove from the oven and stir through the prawns.

  • Cover again and cook for a further 10 minutes or until the risoni is soft and the prawns are cooked through.

  • Season with salt and pepper and stir through the chopped parsley.

  • Sprinkle with shredded lemon rind, and serve immediately.





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