Risoni with prawn and asparagus

Author: Kerrie Ray - Food Writer, Home Economist

Photographer: André Martin

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Risoni (sometimes referred to as orzo) looks like large grains of rice but is actually a type of pasta. Next time you feel like a risotto, try this dish out instead. The asparagus and prawns are a delicious flavour combo when teamed with fresh mint and lemon.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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1½ cups risoni
1 leek, chopped
2 bunches asparagus, trimmed, chopped
1 cup frozen peas
350g fresh peeled prawns
1 lime, rind finely grated, juiced
1 garlic clove, crushed
½ cup fresh mint leaves, torn
50g snow pea sprouts, snipped
1 cup reduced-fat smooth ricotta

Instructions

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1 Cook the risoni in a large pan of boiling water according to the packet direction, or until al dente.

2 Add leek, asparagus, peas and prawns during the last 3–4 minutes of cooking. Drain, return to pan.

3 Add the lime juice and rind and garlic, and season well with salt and cracked black pepper. Toss through mint and sprouts.

4 Divide the mixture between serving bowls. Top with ricotta and drizzle with extra-virgin olive oil (optional). Season meal with cracked black pepper.

Nutrition Info (per serve)

Calories 338 cal

Kilojoules 1418 kJ

Protein 32.7 g

Total fat 3.4 g

Saturated fat 1.4 g

Carbohydrates 38.4 g

Sugar 6.8 g

Dietary fibre 7.9 g

Sodium 393 mg

Calcium 330 mg

Iron 3.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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