One Pot Lemon Orzo with Prawns and Spinach
This one pot lemon orzo with prawns and spinach is the perfect light and fresh weeknight dinner, coming together in just 30 minutes. Everything is cooked in the one pot meaning the orzo (risoni) absorbs all the flavour of the stock. It's a simple dinner that feels like something you could easily order at a restaurant.
Servings 4 servings
Calories 350kcal
Ingredients
- 1 tablespoon olive oil
- 1 small brown onion or ½ large, finely diced
- 3–4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 cup orzo risoni
- 2–2½ cups chicken stock
- 1 cup frozen peas
- 500 g raw prawns peeled and deveined
- 2 cups baby spinach packed
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Dairy free parmesan to serve
- Fresh parsley chopped, to serve
Instructions
- Heat the olive oil in a large, deep frypan or saucepan over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and oregano and cook for another minute until fragrant.
- Add the orzo and stir to coat in the oil. Toast for 1–2 minutes.
- Pour in the stock and bring to a simmer. Cook uncovered for 8–10 minutes, stirring regularly, until the orzo is almost tender and most of the liquid has been absorbed. Add a splash more stock or water if it looks too dry.
- Stir in the frozen peas and nestle the prawns into the orzo. Cook for 3–4 minutes, turning the prawns halfway, until they are pink and cooked through.
- Remove from the heat and stir through the spinach until just wilted.
- Add the lemon zest and lemon juice, then season generously with salt and pepper.
- Serve topped with dairy free parmesan and fresh parsley.
Nutrition
Calories: 350kcal | Carbohydrates: 43g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 162mg | Sodium: 965mg | Potassium: 589mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4969IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 2mg
