INGREDIENTS:

• 1 tsp of olive oil
• 200g of raw prawn meat
• ⅛th of a brown onion, diced
• ¼ cup of risoni (orzo)
• ⅔ to ¾ of a cup of chicken stock
• 1 tsp of smoked paprika
• a pinch of saffron threads
• ¼ tsp of salt
• a pinch of black pepper
• 1 tsp of white wine
• ¼ of frozen peas, run under hot water to defrost
• 1 tbs of marinated red peppers strips, chopped roughly
• ¼ cup of marinated artichoke hearts, cut in to bite sized pieces

INSTRUCTIONS:

1. Heat the olive oil in a small skillet over a medium heat
2. Once heated, add the prawn meat (shrimp) and cook until just done - they will have just changed colour - about 3-4 minutes
3. Remove the prawns from the skillet and set aside in a bowl.
4. Pop the onion into the pan and cook until it is soft and starting to brown about 7-8 minutes. if you are using an electric stove add a tablespoon of water to slow things down.
5. Add the risoni and toast for a couple of minutes - you will see it starting to change colour.
6. Add half a cup of chicken stock, the smoked paprika, saffron and salt and pepper.
7. Cover the skillet and reduce the heat so it is just simmering for about 10 minutes until the risoni is cooked. Keep an eye on it and add extra stock as needed. If all the stock is fully absorbed then add a bit more and stir every now and again so it doesn't stick too much.
8. Once the risoni is cooked add the white wine and if needed deglaze the pan.
9. Add the peas, red pepper strips and artichoke hearts, turn the heat back up to medium and heat through, a couple of minutes.