Prawns Quick

Quick risoni “risotto” with prawns and zucchini flowers

Name: Quick risoni “risotto” with prawns and zucchini flowers
Yield: 2
Ingredients: 2 tbs extra virgin olive oil; 4 spring onions, dark green thinly sliced, white and light green finely chopped; 2 garlic cloves, crushed; 250g risoni pasta; 2/3 cup (160ml) white wine; 12 large green prawns, cleaned, tails intact; 50g unsalted butter; 6 zucchini flowers, or two small zucchinis, flowers torn, stems sliced into rounds; Micro purple basil or small basil leaves to serve

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by Silvia Colloca

Cook and author

Feb 08, 2017

“This pretty dish is sure to win hearts,” says Silvia Colloca. Besides being pretty, it's also as tasty and gratifying as a risotto, with only a fraction of the hard work.

2 tbs extra virgin olive oil
4 spring onions, dark green thinly sliced, white and light green finely chopped
2 garlic cloves, crushed
250g risoni pasta
2/3 cup (160ml) white wine
12 large green prawns, cleaned, tails intact
50g unsalted butter
6 zucchini flowers, or two small zucchinis, flowers torn, stems sliced into rounds
Micro purple basil or small basil leaves to serve

Method

1.

Heat oil in a deep frypan over medium-high heat.
2.

Add the onion and cook 2-3 minutes until softened. Add the garlic and cook for 1 minute until fragrant, then add risoni. Stir to coat. Add wine and stir through.
3.

Add 3 cups (750ml) water. Season, cover and cook 2-3 minutes until pasta is almost al dente.
4.

Add the prawns to the risoni, and a little water if needed, and stir to coat, then cover with a lid, reduce heat to medium-low and cook for 5-6 minutes until prawns are just cooked and pasta is tender.
5.

Stir through the butter, zucchini flowers and stems then remove from heat. Serve topped with herbs.