Ingredients
1 tbsp olive oil
2 garlic cloves, minced
1/2 onion, diced
2 chicken tenderloins, diced to 3cm
12 cooked prawns, veins, heads & tails removed
1/4 cup carrot, diced
1/4 cup red capsicum, diced to 3cm
1/4 cup yellow capsicum, diced to 3cm
1/4 cup green beans, cut to 3cm sections
1/4 cup asparagus, cut to 3cm sections
1/4 cup frozen peas
3/4 cup risoni
3/4 tbsp plain flour
3/4 cup milk
1 cup chicken stock
2 cups baby spinach
1/2 cup parmesan, grated
Salt and pepper to taste
Chopped parsley, for serving
Method
1. Heat the oil in a medium sized pot with a heavy base. Add the chicken, season, cook for 3-4 minutes over medium heat until nicely browned and cooked through. Add the prawns for the last minute or so to brown. Set aside.
2. In the same pot, add the garlic and onion over a low-medium heat, cook for 2 minutes until translucent.
3. Add the carrots and capsicum, cook for 3 minutes, stirring occasionally.
4. Add the beans and asparagus, cook for 2 minutes, stirring occasionally.
5. Stir in the flour, mix thoroughly.
6. Add the risoni, stock and milk, then stir well.
7. Bring to a simmer then let it bubble gently for 7 minutes, stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
8. Add the peas, spinach and parmesan, stir well, cook for 1 minute than remove from heat.
9. Add the chicken and prawns, stir through. Season if needed.
10. Keep it a bit soupy. Like a risotto, the risoni will continue to absorb liquid and cook through.
11. Serve in bowls, garnished with a little parsley.
Serves two as a main, with some crusty bread.
Notes
You need to use a fair bit of stock to keep it liquid, but that can also make it quite salty. Substituting water for 1/4 cup stock might help this.
It’s fine to use mixed frozen vegetable for this, add them altogether and cut a few minutes off the vegetable cooking time.
Ideally, the vegetable should still have some crunch when this is served.