Risoni with prawn and asparagus
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
- 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
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 338cal
-
Kilojoules 1418kJ
-
Protein 32.7g
-
Total fat 3.4g
-
–Saturated fat 1.4g
-
Carbohydrates 38.4g
-
–Sugars 6.8g
-
Dietary fibre 7.9g
-
Sodium 393mg
-
Calcium 330mg
-
Iron 3.7mg
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.
Photographer: André Martin
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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