BARILLA RISONI

WITH LEMON AND PRAWNS

Classic Blue Box Risoni Pasta

Made with

Barilla Risoni

Add to favorites Remove from favorites
Share
Print
Prep
Cook
Skill
Beginner

Try cooking risoni like a risotto, it's a quicker and delicious alternative.

724.57
Calories
13.02g
Total Fat
47.73g
Protein
97.86g
Total Carbohydrates

Ingredients 4 Number of Servings

Ingredients for 4 people
  • 500 g Barilla Risoni pasta
  • 50 ml cream
  • lemon, zested and juiced
  • 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
Share ingredients

You copied text to clipboard:

Instructions

  • TO START

    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.
  • COOK LIKE A RISOTTO

    Add the broth gradually, ladle by ladle, stirring continuously until the Risoni is cooked. This will take approximately 10 minutes.

  • COOK LIKE A RISOTTO

    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.


  • CHEF'S TIP

    If the broth is not enough, add a few tablespoons of pea water to finish cooking.

Show more