One-Pan Creamy Garlic Prawn Risoni

taste.com.au

Brent Johncock

50g garlic butter

2 tbsp olive oil

500g peeled green prawns, tails intact

1 leek, thinly sliced

2 tsp Dijon mustard

200g (1 cup) risoni pasta

375ml (1½ cups) Massel Chicken Style Liquid Stock

125ml (½ cup) white wine

300ml Bulla Light Thickened Cooking Cream

1 tbsp chopped continental parsley leaves

Lemon wedges, to serve

Directions at taste.com.au

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