BARILLA RISONI WITH LEMON AND PRAWNS
Ingredients
Serves 4
500 g | Barilla Risoni pasta |
50 ml | cream |
1 | lemon, zested and juiced |
2 garlic cloves | |
300 g | medium prawns |
1 tbsp. | butter |
200 g | fresh peas |
2.5 L | vegetable broth |
2 tbsp. | chopped parsley |
Extra Virgin Olive Oil | |
Rock salt, for pasta water | |
Sea salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cook the peas in a large amount of boiling salted water. Cool in cold water and set aside. In a skillet, sauté the prawns in olive oil with salt and pepper, then set aside. In the same skillet, add the garlic and onion and sauté until translucent, then add the Risoni.
Step 2
Add the broth gradually, ladle by ladle, stirring continuously until the Risoni is cooked. This will take approximately 10 minutes.
Step 3
Start adding a ladle of stock at a time and stir as if you were cooking a risotto. Cook on a gentle heat and as the liquid is absorbed, add more stock. Repeat until the pasta is cooked, this should take about 10-12 minutes.
Step 4
If the broth is not enough, add a few tablespoons of pea water to finish cooking.
