- 60ml (1/4 cup) extra virgin olive oil
- 1 small brown onion, finely chopped
- 1/2 bunch fresh basil, leaves picked, stems finely chopped
- 4 garlic cloves, crushed
- 400g peeled green prawns, tails intact
- 1 1/2 lemons, rind finely grated, juiced
- 1/2 teaspoon dried chilli flakes
- 350g dried risoni pasta
- 1L (4 cups) Massel salt reduced chicken style liquid stock
- 2 bunches asparagus, trimmed, chopped
- 200g grape tomatoes, halved
- Lemon wedges, extra, to serve
- Step 1Heat 1 tbs of the oil in a shallow casserole dish over medium heat. Add the onion, basil stems and half the garlic. Cook, stirring, for 4 minutes or until softened. Transfer to a bowl.
- Step 2Add 1 tbs oil and prawns to dish over medium-high heat. Season. Cook, stirring, for 2 minutes. Add rind, chilli and remaining garlic. Cook, stirring, for 1 minute or until aromatic. Transfer prawn mixture to a bowl. Set aside.
- Step 3Return 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 or until risoni is al dente and liquid is almost all absorbed.
- Step 4Meanwhile, preheat oven grill to high. Line a baking tray with foil. Place asparagus and tomato on tray. Drizzle with remaining 1 tbs oil. Season. Cook for 4-5 minutes or until blistered and tender.
- Step 5Stir 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.
Try replacing the prawns with 2 large skinless salmon fillets, cut into 3cm pieces.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine