Risotto with Prawns, Spinach & Lemon
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g spinach leaves, frozen product
- 1 lemon (s), untreated
- 1 onion (s), finely diced
- 1 liter vegetable broth
- 65 g butter
- 1 tablespoon olive oil
- 350 g rice, arborio
- 350 g prawn (s), precooked
- 2 teaspoons thyme, fresh
- Salt and pepper, freshly ground
- 60 g parmesan, finely rated
Print Recipe
Pin Recipe Instructions
- Thaw the spinach and squeeze it out well. Rub the lemon peel and squeeze the lemon. Heat the broth in a saucepan.
- Sweat the onion cubes in half of the butter until translucent, add rice and sauté until the grains start to shine.
- Gradually add the stock with a ladle, when the liquid is soaked up, add the next one at a time. Mix in the lemon juice and the zest. Cook the rice while stirring until it is soft (approx. 20 to 25 minutes), add more stock if necessary.
- Finally add the prawns, spinach and remaining butter to the rice, remove from heat, stir in the parmesan, season with salt and pepper and serve.
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