Risotto with Prawns and Saffron
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 60 g herb butter
- 2 shallot (s), finely chopped
- 2 clove (s) garlic, finely chopped
- 300 g rice (risotto rice)
- 125 ml white wine, dry
- 750 ml vegetable stock
- 1 can saffron threads
- 300 g shrimp (s)
- salt
- pepper
- 4 sprigs thyme
Print Recipe
Pin Recipe Instructions
- Steam the shallot and garlic cubes in the drained herb butter until translucent, add the washed and drained rice while stirring constantly and let it also turn translucent.
- Deglaze with the wine and the broth, add the saffron and cook for about 15 minutes over a medium flame, do not forget to stir frequently!
- Fold the prawns into the firm rice, heat briefly, season with salt and pepper. Decorate with sprigs of thyme.
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