Summary

Ingredients

• 125 g risotto
• 1 onion (s), finely chopped
• 1 clove garlic, finely chopped
• 0.5 teaspoon ½ turmeric
• some vegetable oil
• 150 ml white wine
• some carrot (s), diced into small pieces
• 1 handful green beans
• 1 handful bell pepper (s), diced
• 1 handful mushrooms, sliced
• 1 handful corn kernels
• 1 handful peas, frozen
• 1 handful zucchini, diced
• 300 ml meat broth
• Salt and pepper, black, freshly ground
• 70 g parmesan, freshly rated
• some butter
• 8 prawn (s), cleaned
• some butter
• 1 clove garlic, cut into small slices

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Instructions

1. Steam the onion and garlic in vegetable oil, add the rice dry and steam until it is translucent, add the turmeric and sauté briefly, deglaze with the wine and stir until it is absorbed by the rice. Now add all the vegetables and sauté, add some broth and stir constantly, when the broth is absorbed, pour in a little again and stir. Repeat on medium heat until there is no more broth left (about 15-20 minutes). Try the rice, if it is still too hard, add a little more water and continue to simmer until the consistency is right. Then stir in the parmesan and a piece of butter and season with salt and pepper.
2. In a small pan, briefly fry the prawns with butter and garlic, season with salt and pepper. Arrange the rice with the prawns and serve immediately.