PRAWN & BURRATA ORZO

Serves 3-4

Ingredients

• 3 tablespoons olive oil

• 250g orzo

• 4 garlic cloves, crushed

• 1 teaspoon chilli flakes (optional)

• Juice of 1 lemon

• 1 × 400g tin chopped tomatoes

• 500ml vegetable stock

• 400g raw prawns – 3 or 4 kept whole (1 for each serving, heads and tails on, body de-shelled), remainder chopped into small pieces

• 30g basil leaves, roughly shredded

• 1 burrata

• 1/3 cup freshly grated parmesan

• Salt and cracked black pepper

Method

1. Heat 1 tablespoon of olive oil in a large saucepan over medium–high heat. Add the 3 whole prawns and cook for 1–2 minutes on each side, just until nearly cooked. Remove and set aside.

2. Add the remaining 2 tablespoons of olive oil to the same pan. Add the orzo and toast for 2 minutes, stirring continuously. Add the garlic and continue to cook and stir for 1–2 minutes, until fragrant and lightly golden.

3. Pour in the chopped tomatoes, vegetable stock, 1 teaspoon of salt, and plenty of cracked black pepper. Stir to combine. Bring to a boil, then reduce the heat to medium–low. Cover with a lid and simmer for 15 minutes, stirring occasionally, until the orzo is tender and the mixture has thickened to a risotto-like consistency.

4. Stir through the chopped prawns, then add the parmesan, lemon juice, optional chilli flakes, and basil. Stir to combine, then nestle the reserved whole prawns on top. Turn off the heat, cover with a lid, and let sit for 2–3 minutes to allow the prawns to warm finish cooking through.

5. To serve, top with torn burrata and scatter over extra basil leaves. Serve immediately.