Risoni with prawn & asparagus
Serves 4 Time to make 20 mins
✓diabetes friendly
1½ cups risoni
1 leek, sliced
2 bunches asparagus, trimmed, chopped
1 cup frozen peas
350g fresh peeled prawns
1 lime, zest and juice
1 clove garlic, crushed
½ cup fresh mint leaves, torn
50g snow pea sprouts, snipped
1 cup reduced-fat smooth ricotta (or cottage cheese)
Extra-virgin olive oil, to serve (optional)
1 Cook the risoni in a large pan of boiling water according to the packet directions, until al dente.
2 Add leek, asparagus, peas and prawns during the last 3-4 minutes of cooking. Drain, return to pan.
Add the lime juice and zest and garlic. Season well
