Prep Time: 1 hour 30 minutes | Cook Time: 19-22 minutes | Serves: 12-18
Ingredients
- 1 litre Chef’s Cupboard chicken stock
- 2 tbsp The Olive Tree extra virgin olive oil
- 1 large red onion, finely chopped
- 5 garlic cloves, finely chopped or 5 tbsp Stonemill minced garlic
- 280g The Fishmonger, garlic prawns
- 125g Tiny Tom's tomatoes, or use baby Roma's or cherry tomatoes, cut in half
- Pinch of salt
- 1 tsp Stonemill chilli flakes (optional)
- 2 tsp Stonemill dried oregano
- 2 tbsp Remano tomato passata
- 400g Remano canned diced tomatoes
- 300g risoni pasta
- Small handful of parsley, finely chopped (for garnish)
- 50g Emporium Selection Greek style feta cheese, crumbled
- 1 lemon, cut into wedges
- Salt and pepper to taste
- Crusty bread (and butter) to serve
Method
- Heat the oil in a wide frying pan over a medium heat.
- Fry the onion with a pinch of salt for 3-4 minutes until slightly softened. Stir in the garlic, chilli flakes (if using) and oregano. Stir well and purée and cook for a further 2 mins.
- Turn the heat up to medium high and pour in 250ml chicken stock. Stir and let absorb for about 3-5 mins, then stir in the diced tomatoes, orzo pasta and the rest of the stock. Bring to a simmer and cook, stirring occasionally for 5-7 mins, until the orzo is almost tender.
- Stir in the prawns and cook for 2-3 mins until opaque and cooked through.
- Stir through the tiny tomatoes.
- Spoon onto on a serving platter. Season with salt and pepper and scatter over the parsley and feta. Serve the lemon wedges on the side for squeezing all over.
Tip: If sauce becomes too thick, add more stock.
Optional: Can use fresh basil or oregano leaves instead of (or in addition to) parsley
