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Prawn Fennel Risoni

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Prawn Fennel Risoni
  Tried & Tested


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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 

This recipe was featured in:

 Darlene's Top 20 Pasta Recipes Collection


Low fat, low GI and super quick to make - this dish is family perfection.


20 min




  • 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


  1. 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.
  2. 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.
  3. 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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