Prawn & Chorizo Risoni
with Apple, Rocket & Fennel Salad
Impress your guests, family and friends with a rich risoni speckled with smokey chorizo and succulent prawns whipped up in no time! Pair with our refreshingly crisp apple salad for a well-rounded flavour sensation to bring to your table tonight.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
arborio rice
(May be present: Gluten, Soy, Wheat.)
1
Capsicum
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
3
Garlic
1
Apple
1
Lemon
1 sachet
Paprika Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 packet
Parsley
190 g
Peeled Prawns
(Contains: Crustaceans;)
1
Red Onion
1 packet
Spinach & Rocket Mix
1 sachet
Vegetable Stock Pot
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop mild chorizo, capsicum and parsley. • Finely chop garlic and red onion (see ingredients). • Slice lemon into wedges. • Thinly slice apple into wedges.
• Half-fill a large saucepan with boiling water, add a generous pinch of salt and place over high heat. • Cook risoni in boiling water until 'al dente', 7-8 minutes. • Drain risoni and set aside.
• While the risoni is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. Cook chorizo, capsicum and onion, stirring, until golden, 5-6 minutes. • Reduce heat to medium, then add paprika spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add risoni to pan with chicken-style stock powder and stir to combine. Remove from heat and cover to keep warm.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, half the butter and the remaining garlic, tossing, until pink and starting to curl up, 3-4 minutes. • Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.
• Stir parsley and the remaining butter through the risoni. Add a splash of water to loosen the risoni if needed. Season to taste. • In a large bowl, combine spinach, rocket & fennel mix, apple and a drizzle of olive oil. Season to taste.
• Divide chorizo risoni between bowls, then top with garlic prawns. • Serve with apple, rocket and fennel salad, and any remaining lemon wedges. Enjoy!
