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| Food>Browse all Recipes>Main>Prawn Fennel Risoni |
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Prawn Fennel Risoni |
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Recipe featured in:Italian recipes;
Low GI recipes;
Low-fat recipes;
Lunch recipes;
Pasta recipes;
Prawns recipes;
Quick recipes;
Seafood recipes;
Weeknights recipes
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DescriptionLow fat, low GI and super quick to make - this dish is family perfection. |
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Serves4
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Ingredients |
- 400g frozen raw prawns, tails on
- 1 onion, chopped
- 1 large fennel bulb, chopped
- 4 cloves garlic, roughly chopped
- 410g can rich and thick tomato puree (we used Ardmona)
- 1 cup frozen peas
- 250g risoni, cooked and drained
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Method
- Heat a large non-stick frying pan over high heat and lightly spray with olive oil. Add prawns and cook, stirring for 2 min. Remove from pan, set aside, cover with foil to keep warm.
- Re-spray pan with olive oil and add onion and fennel. Cook, stirring for 6-8 min or until soft. Add garlic to pan with tomato puree and 2/3 cup water. Bring to a simmer before adding the peas. Cook a further 2 min and add risoni and prawns to sauce.
- Stir to reheat. Spoon into bowls, topping with prawns. Serve with salad and lime wedges.
Source: that's life! TEST KITCHEN (33)
Photography: JOE FISHIE |
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