Lemon Risotto with Prawns
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g risotto rice
- 1 onion (s) or 3 - 4 spring onions or small stick leek
- 1 tablespoon olive oil
- 200 ml white wine
- 700 ml beef broth or vegetable broth, hot
- 2 lemon (s), untreated
- 1 teaspoon thyme, dried or 2 fresh sprigs
- some cayenne pepper
- 250 g shrimp (s), frozen
- 100 g parmesan, freshly rated
- 100 g cream cheese or crème fraîche
Print Recipe
Pin Recipe Instructions
- Take the prawns out of the package and let them thaw.
- Cut the onions (leeks / spring onions) into small pieces, sauté in olive oil over a low heat. Add the risotto rice and stir until translucent. Deglaze with white wine and let it boil down. Add thyme, only freshen at the end! Add the broth in portions, simmer and stir again and again.
- Rub the lemon peel of the two lemons. When the rice is done (between 15 and 45 minutes depending on the variety) add the lemon peel and season the rice with cayenne pepper. Fold in the parmesan and cream cheese or crème fraîche.
- Briefly wash the prawns in cold water, pat dry and mix with the risotto. Put a lid on, after about 3 - 5 minutes the prawns are pink and cooked.
- Tip:
- If you want, you can replace the white wine with a little lemon juice. Crème fraîche and cream cheese can also be omitted.
- You can also fry the prawns in a little garlic and dried chilli and then serve them with the risotto.
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