Created by Helena Moursellas, this prawn and zucchini risoni is proof that simple ingredients can deliver incredible flavour. A homemade prawn stock forms the heart of the dish, creating a rich, savoury base that’s perfectly complemented by sweet prawns, tender zucchini and risoni. Seasoned throughout with Maldon Sea Salt, it’s a comforting one-pan meal that’s both elegant and easy enough for any night of the week.
- For the prawn stock, heat oil in a large saucepan over high heat. Add shallots, garlic, carrot, bay leaf and season with Maldon Sea Salt flakes, cook, stirring occasionally, until onion has softened 6-8 minutes.
- Add reserved prawn heads and shells and cook, stirring occasionally, until shells start to colour around 5 minutes. Stir in white wine and allow to reduce by half. Followed by the tomato paste and cook, stirring for 2 minutes.
- Add 1.25L (5 cups) boiling water. Reduce heat to low and simmer, skimming occasionally, until stock is reduced to 1 L (20-25 minutes).
- Strain through a fine sieve and discard solids, set aside and keep warm. You should have around 850ml stock.
- Heat oil and butter in a large saucepan over medium heat. Add zucchini, cook for 8 minutes until zucchini has softened, then add shallots, garlic and oregano and cook for a further 8 minutes until zucchini is soft and jammy.
- Add the risoni and cook, stirring for 2 minutes until risoni is completely coated.
- Pour in prawn stock and bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, for 10-15 minutes until risoni is cooked.
- Stir in prawns in the last 5 minutes of cooking. Add lemon juice and scatter with chives, season with Maldon Sea Salt flakes. Serve immediately.
Recipe by Helena Moursellas
