Spiced Prawns with Pumpkin, Pea & Farro Risotto

Prep time: 15 minutes 

Cook time: 30 minutes

Serves: 4

Ingredients:

Risotto:

• 1 tablespoon extra virgin olive oil 

• 1 tablespoon butter 

• 1 brown onion, finely chopped 

• 2 garlic cloves, finely chopped 

• 2 cups pumpkin, peeled and diced into small pieces 

• 1 cup Simply Wholesome Pantry Italian Farro

• 4-5 cups vegetable stock 

• 1/2 cup frozen green peas 

• 1 cup parmesan, grated 

• Sea salt & cracked black pepper

Prawns:

• 750g raw prawns, peeled with tails on

• 2 tablespoons harissa paste 

• 1 tablespoon extra virgin olive oil

Sauce for the top:

• 1/4 extra virgin olive oil 

• 1x lemon, juice and zest 

• Handful parsley leaves, finely chopped

Method:

1. Heat olive oil & butter in a large pan over medium heat. Sauté the chopped onion and garlic until soft. Add the diced pumpkin and cook for 5 minutes. Stir in the farro, coating it in the onion. Pour in a little of the stock and let it simmer until absorbed.

2. Gradually add vegetable stock, one cup at a time, stirring often until the farro is cooked and pumpkin is tender. This should take about 20 minutes. Stir in the parmesan and frozen peas, and season with salt and pepper to taste.

3. Cook the Prawns: In a separate pan, heat olive oil over medium-high heat. Toss the prawns with harissa paste and cook for 2-3 minutes on each side until they're pink and cooked through. Add these on top of the risotto

4. Whisk together olive oil, lemon juice, zest, and chopped parsley. Drizzle this over the prawns and risotto. Add more parmesan if desired. Serve immediately.