Prawn and Courgette Orzo Risotto

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4 serving

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Prep time: 5 mins

Cook time: 25 mins

Serves: 4

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.

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Ingredients Method

Ingredients

900ml vegetable stock
2 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
150ml dry white wine, (we used sauvignon blanc)
300g orzo
400g 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.