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Prawn and fennel orzotto recipe

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Prawn and fennel is a winning combination; try it in this easy orzo pasta one-pot. Serve with a glass of S. Pellegrino sparkling water on the side to complement the flavours. 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

Perfect with:

S. Pellegrino Sparkling Natural Mineral Water
Add a touch of sparkle to mealtimes.

Shop ingredients

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

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