Instructions: 1. Bring a large saucepan of water to a rapid boil. Add 1 teaspoon of the olive oil and then the risoni. Stir to prevent the risoni from sticking to the bottom of the saucepan. Boil for 8 minutes or until al dente. Drain, transfer to a bowl and toss with 3 teaspoons of the remaining olive oil. Cover to keep warm and set aside.

2. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large frying pan over high heat. Add the prawns and toss for 2-3 minutes or until prawns change colour and are just cooked. Use a slotted spoon to remove the prawns from the pan and set aside.

3. Add the stock and the white wine to the pan and simmer for 10 minutes or until reduced to 440mls. (1 3/4 cups).

4. Meanwhile, peel rind from the lemon using a vegetable peeler. Remove white pith from the rind and cut the rind into thin strips. (Alternately use a zester). Squeeze the lemon and reserve juice.

5. Add the butter and parsley to the reduced stock and wine in the pan, stir over low heat until butter is melted. Remove from heat and add to the risoni with the prawns, lemon rind and juice and capers. Toss to combine. Serve warm or at room temperature.

Serves: 6 as an entree, 4 as a main course.

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