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

More weights & measures

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.

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