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
Log In or Sign Up to save this recipe to your shopping list.
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
