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Prawn and fennel orzotto recipe

Prawn and fennel orzotto recipe

3 ratings

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

Each serving contains

  • Energy

    2835kj
    673kcal     34%

  • Fat

    9g 13%

  • Saturates

    3g 16%

  • Sugars

    10g 11%

  • Salt

    2.7g 45%

of the reference intake
Carbohydrate 105.2g Protein 35.7g Fibre 14.1g

Method

  1. 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.
  2. 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.

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