Orzotto with bone broth & prawns

Name: Orzotto with bone broth & prawns
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 bulb fennel, fronds trimmed and reserved; 30 g salted butter; 1 shallot, finely chopped; ½ tsp fennel seeds, crushed; 150 g orzo; 450 ml Oxo Chicken Bone Broth; 1 unwaxed lemon, zest and juice; 1 large clove garlic, finely chopped; 25 g pack flat leaf parsley, finely chopped; 165 g pack ASC extra large raw king prawns

A breezier take on risotto, perfect for an elegant summer supper.

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High protein

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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1 bulb fennel, fronds trimmed and reserved
30g salted butter
1 shallot, finely chopped
½ tsp fennel seeds, crushed
150g orzo
450ml Oxo Chicken Bone Broth
1 unwaxed lemon, zest and juice
1 large clove garlic, finely chopped
¼ x 25g pack flat leaf parsley, finely chopped
165g pack ASC extra large raw king prawns

Halve the fennel, remove any tough outer leaves and cut out the tough core, then finely chop. Heat 15g butter in a large frying or sauté pan over a medium heat. Sweat the fennel, shallot and fennel seeds with a pinch of salt for about 8 minutes until soft and lightly golden, then stir in the orzo and fry for 2 more minutes.
Add the bone broth and simmer gently, stirring occasionally, for 10-12 minutes until the orzo is tender and glossy. Take off the heat, stir in half of the lemon juice, cover with a lid and stand for 2 minutes, then stir through the lemon zest.
Meanwhile, heat the remaining 15g butter in a medium frying pan over a medium-high heat. Add the garlic and parsley, fry for 30 seconds, then add the prawns with a pinch of salt. Fry for 2-3 minutes until the prawns are cooked through, pink and opaque. Squeeze over the remaining lemon juice and take off the heat. Serve the prawns over the orzotto, scattering the reserved fennel fronds and some freshly ground black pepper over the top.