Prawn and Courgette Orzo Risotto
By OcadoLife
Published on 18 January 2022
Courgettes and prawns are often paired together in Italy, be it in pasta, risotto or even on pizza. Here we’ve cooked them with orzo, resulting in a dish that’s as silky and luscious as risotto but much lighter.Time and servings
30 minsTotal time
4Servings
5 minsPrep time
25 minsCooking time
Ingredients
- 900 ml of vegetable stock
- 2 tbsp of olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 150 ml of dry white wine, (we used sauvignon blanc)
- 300 g of orzo
- 400 g of raw king prawns, defrosted if frozen
- 2 large courgettes, coarsely grated
- 1 lemon, zested
Method
Step 1
Put the vegetable stock into a saucepan and bring to the boil, then lower the heat to a slow simmer to keep it hot. Taste, adding salt if the stock isn’t seasoned enough already.Step 2
Meanwhile, heat 1tbsp of olive oil in a frying pan over a low heat and gently cook the onions for 10 mins, until softened. Add the garlic and cook, stirring, for 1 min. Pour in the wine and simmer for 1 min, to let the alcohol evaporate.Step 3
Stir in the orzo, then pour in the hot stock. Bring to the boil, then reduce to a slow simmer, stirring occasionally, according to the time given on the orzo packet, or until the stock is absorbed and the pasta is al dente. Stir the prawns into the orzo halfway through the cooking time.Step 4
Once the orzo is cooked, stir in the grated courgette, lemon zest and the remaining 1tbsp of olive oil. Cover the pan, remove from the heat, and set aside for 1 min before serving.