Ingredients:
- 2 brown onions (diced)
- 1 can finely chopped tomatoes
- 1 large cloves garlic (minced)
- 300g orzo
- 2 cartons Freja Fish Bone Broth
- 400g cooked peeled prawns
- 200g feta cheese (keep 1/4 back for topping)
- Handful of fresh basil (chopped)
- Zest of 1 lemon
- Olive oil
- Salt and pepper
Method:
1. In a large pan, fry off the diced onions in olive oil over a medium-high heat until they begin to caramelise.
2. Stir in 1 teaspoon of chilli flakes and one can of finely chopped tomatoes followed by the orzo and fish bone broth. Season with a generous pinch of salt and leave to simmer on a low heat.
3. Stir the orzo occasionally until the broth is mostly absorbed but the pasta still has a little bite to it, season to taste with salt and pepper.
4. Add in the cooked prawns, chopped feta cheese, chopped basil, lemon zest and minced garlic and leave to cook for another 3-4 minutes until the orzo is cooked.
5. Serve up with some more crumbled feta and a drizzle of extra virgin olive oil.
