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Risoni tossed with tuna, marinated artichoke, roasted red capsicum, and creamy fetta cheese makes a delightful light supper.
Prawns, artichoke and fetta risoni Use 500 g green prawns instead of tuna. Peel and devein them (leave the tails on if you wish). Add prawns after you have pan-fried the garlic, oregano and chilli. Cook for 2 to 3 minutes until changed in colour. Then continue with Step 3.