Prawn Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon olive oil
- 1 teaspoon butter
- 1 liter vegetable stock
- 250 g risotto
- 1 tablespoon tomato paste
- 100 ml white wine, dry
- 1 bunch parsley
- 3 tablespoon mascarpone
- 300 g shrimp (s)
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Finely chop onion and garlic and sauté in olive oil until soft. Then add the risotto rice and stir-fry until it is translucent. Now stir in the tomato paste and deglaze with white wine. Pour in a little vegetable stock until the rice is covered with liquid. Reduce the heat and simmer the risotto on a low flame until the rice is cooked through. Gradually add more vegetable stock in small quantities and stir again and again.
- In the meantime, wash and finely chop the parsley. Peel and clean the prawns.
- When the cooking time is over, season the risotto with salt, pepper and nutmeg and stir in the mascarpone.
- In a separate pan, briefly fry the prawns in butter and lightly salt. Mix the parsley and the fried prawns into the risotto, season again to taste.
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