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Risoni with prawns and fennel

Risoni with prawns and fennel

Serves:  4 people 

Prep time:  5 minutes 

Cook time:  25 minutes

Cook method:  pan fry



2 x De Costi Seafoods Cooked and Peeled Prawns 

1 tbsp olive oil

2 cloves garlic, finely chopped

½ head of fennel, thinly sliced

200g cherry tomatoes

2 tbsp tomato paste

250g (1 ¼ cups) risoni (orzo) pasta

½ cup white wine (optional)

2 ½ cups vegetable stock

1 bunch basil leaves

100g feta cheese



  1. In a large frypan, heat olive oil over medium to high heat.
  2. Add garlic, fennel and cherry tomatoes and sauté until softened, approximately 3-5 minutes. Add tomato paste and cook for a further 2 minutes until paste becomes a deeper red colour.
  3. Add risoni and stir to coat in tomato paste and vegetables. Add white wine if using, stirring until mostly absorbed by the pasta. Add all the vegetable stock.
  4. Reduce heat to medium low and cook until liquid has been absorbed by the pasta – around 15 minutes, stirring regularly to avoid pasta sticking to the bottom of the pan.
  5. Once cooked, stir through prawns and basil leaves, until prawns have heated through and basil has wilted. To serve, divide amongst four plates and crumble with feta cheese.



-          If omitting wine, replace with an additional ½ cup of vegetable stock.


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