Sort ingredients
vogette
QR Code
Listen
Pdf
Heat the olive oil in a large, deep frying pan over medium-high heat. Season the prawns with salt, pepper and paprika. Cook for 1–2 minutes each side, until golden and just cooked through. Remove and set aside.
Reduce the heat to medium. Add the onion to the same pan and cook for 3–4 minutes, until softened. Add the garlic, sun-dried tomatoes and tomato paste and cook for 1 minute, stirring.
Stir in the risoni, chicken stock, cream and Italian herbs. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring regularly so the risoni doesn’t stick.
Once the risoni is tender and the sauce has thickened, stir through the spinach and parmesan. Cook for 1–2 minutes, until the spinach has wilted and the parmesan has melted.
Return the prawns to the pan and gently stir through for 1–2 minutes, just until heated through. Season with extra salt and black pepper to taste and serve.