Summary

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

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Instructions

1. 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.
2. 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!
3. Fold the prawns into the firm rice, heat briefly, season with salt and pepper. Decorate with sprigs of thyme.