Summary

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

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Instructions

1. 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.
2. In the meantime, wash and finely chop the parsley. Peel and clean the prawns.
3. When the cooking time is over, season the risotto with salt, pepper and nutmeg and stir in the mascarpone.
4. 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.