Creamy Pea Risoni With Crispy Prawns

Method:

• Marinate the prawns with extra virgin olive oil, sea salt and pepper. Preheat a large frying pan onto high heat. Add the butter and let it melt. Add the prawns and cook for 2 minutes on each side – you want the heat high so it caramelises the prawns well. Remove the prawns and set them aside. Keep the juices in the pan.
• Place the frypan back onto medium/high heat. Add the butter and let it melt. Add the shallot and cook, stirring for about 3 minutes. Then add the garlic and fresh/dried oregano, cook for 2 minutes. Add the risoni and stir through. Then add the chicken stock. Stir through and turn the heat down to a simmer. Simmer for approx. 8 minutes until most of the liquid has been absorbed. Stir through the cream and let it gently boil. Then add the spinach, frozen peas and grated parmesan. Mix these all through gently. Add the prawns back into the pan to heat through (you can stir them through or just leave them on top to heat so they keep their crispiness).
• To your bowls, add the creamy risoni and then top with 4 prawns on each bowl. Squeeze over some fresh lemon juice and some chopped oregano.