Greek Prawn Saganaki Risoni
A taste of the Mediterranean (in under 30 minutes). @Barillaaus Risoni is such a great addition to the traditional flavours of prawn saganaki. The Risoni soaks up the tomato, seafood broth and the dish is finished with creamy feta. This is one meal you will want to share with your loved ones.
Ingredients
Directions
- 1
Finely dice onion and chop garlic. Finely slice herbs for later.
- 2
Add extra virgin olive oil to a large frypan and heat on medium. I like to use a shallow cast iron pan.
- 3
Cook onion for 5 mins until softened. Add garlic and chilli for a further 2 mins.
- 4
Add grape tomatoes and tomato paste. Stir to combine.
- 5
Now add the risoni and stir to coat in the oil to toast it for 1 min.
- 6
Add white wine and cook for 1 min bubbling away.
- 7
Prepare stock by boiling 3 cups of hot water with 1.5 teaspoons stock powder or a stock cube. Alternatively, bring 750ml of premade stock to a simmer. You can use room temperature stock, it will just take longer to heat up on the stove.
- 8
To the pan, add hot stock and tomato passata.
- 9
Bring to a gentle simmer for about 3 mins. Stir it occasionally to stop the pasta sticking to the bottom of the pan (keep heat to medium/low).
- 10
Stir in chopped parsley, dill and add prawns for a final 5 mins or until cooked they are cooked through.
- 11
Add a few extra splashes of water or stock if the risoni needs more liquid.
- 12
Add lemon juice, sprinkle with feta, extra herbs and a drizzle of olive oil. Serve hot!
Notes
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