Prawn and fennel orzotto recipe
Prawn and fennel is a winning combination; try it in this easy orzo pasta one-pot.
See method- Serves 4
- Takes 40-45 mins
- 673 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 x 250g fennel bulbs, finely sliced, fronds reserved
- 500g Tesco Finest orzo pasta
- 1 chicken or vegetable stock pot, made up to 1.25ltrs
- 200g fine beans, cut on the diagonal into 2cm pieces
- 2 x 170g packs frozen raw king prawns
- 30g grated pecorino
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Shop ingredientsEach serving contains
- Energy
- 2835kJ 673.0kcal
- Fat
- 9g
- Saturates
- 3g
- Salt
- 2.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 105.2gProtein 35.7gFibre 14.1g
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- Heat the oil in a large, lidded saucepan, add the onion and garlic, then cook over a low heat, stirring occasionally for 5 mins, until softened. Add the fennel and cook, stirring occasionally, for 5 mins. Cover with a lid and cook, stirring occasionally, for a further 15 mins.
- Add the orzo, cook over a medium heat, stirring for 1 min. Add 1ltr of the stock, increase the heat until the liquid starts to simmer. Allow to bubble gently, stirring frequently, for 3 mins. Add the remaining stock and the green beans, return to a gentle simmer; cook, stirring frequently, for 3 mins. Add the prawns and cook, stirring, for a further 3-5 mins until cooked through. Remove from the heat and stir through the pecorino. Season with black pepper, then scatter over the reserved fennel fronds to serve.
- See more Pasta recipes
