King Prawn Orzo Risotto with Parmesan & Lemon

A mouth-watering, creamy orzo pasta topped with succulent king prawns cooked in V8 Original juice.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 285g (1 ½) cups dried orzo pasta
  • 360ml (1+½ cups) hot vegetable or chicken stock
  • 360ml (1+½ cups) V8 Original Juice
  • 1 tbsp tomato puree
  • 160g (approx. 20-25) king prawns. These can be ready-cooked, or raw, deveined prawns.
  • 60ml (¼ cup) double cream
  • 1/3 cup (35g) grated Parmesan
  • Juice of half a lemon
  • Zest of 1 lemon
  • Black pepper
  • Small bunch of chives, chopped finely

Method

  1. Heat the oil in a large frying pan on a medium heat. Add in the onion and cook for 5 minutes – until softened. Stir in the garlic and then add in the orzo, stirring to coat in the oil.
  2. Pour in the stock, V8 Original and tomato puree. Bring to a gentle simmer and continue to cook (stirring often to prevent sticking) for 10-12 minutes.
  3. At this point, most of the liquid should have been absorbed and the orzo should be al-dente. Add the king prawns, and heat through for 2 minutes – until the prawns are cooked through. Stir in the cream, half of the parmesan and the lemon juice. Cook for a further minute, then turn off the heat.
  4. Serve topped with the remaining parmesan, lemon zest, freshly ground black pepper and chives.
Back to recipes Print recipe

King Prawn Orzo Risotto with Parmesan & Lemon

A mouth-watering, creamy orzo pasta topped with succulent king prawns cooked in V8 Original juice.

Orzo Risotto with King prawns recipe using V8 Juice

Serves: 3-4

Course: Main

Prep/cook time: 25 Minutes

Difficulty: Easy

V8 product used: Original

5 out of 5 stars

Why not rate this recipe?

Ingredients

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • 285g (1 ½) cups dried orzo pasta
  • 360ml (1+½ cups) hot vegetable or chicken stock
  • 360ml (1+½ cups) V8 Original Juice
  • 1 tbsp tomato puree
  • 160g (approx. 20-25) king prawns. These can be ready-cooked, or raw, deveined prawns.
  • 60ml (¼ cup) double cream
  • 1/3 cup (35g) grated Parmesan
  • Juice of half a lemon
  • Zest of 1 lemon
  • Black pepper
  • Small bunch of chives, chopped finely

Method

  1. Heat the oil in a large frying pan on a medium heat. Add in the onion and cook for 5 minutes – until softened. Stir in the garlic and then add in the orzo, stirring to coat in the oil.
  2. Pour in the stock, V8 Original and tomato puree. Bring to a gentle simmer and continue to cook (stirring often to prevent sticking) for 10-12 minutes.
  3. At this point, most of the liquid should have been absorbed and the orzo should be al-dente. Add the king prawns, and heat through for 2 minutes – until the prawns are cooked through. Stir in the cream, half of the parmesan and the lemon juice. Cook for a further minute, then turn off the heat.
  4. Serve topped with the remaining parmesan, lemon zest, freshly ground black pepper and chives.