Herb risotto with braised tomatoes, deep sea crabs and spring herb salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put the prawns on a sieve and let them thaw for about 1 hour. Wash the basil and parsley, shake dry and pluck off the leaves. Puree approx. 100 ml olive oil and herbs very finely and possibly pass through a fine sieve. Set herb oil aside

2. 2

   Sort the spinach, wash and drain well. Clean, wash and finely chop the spring onions. Heat 2 tablespoons of oil in a wide saucepan and fry the spring onions until transparent. Add rice and sauté briefly. Gradually add stock and wine, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Add the spinach 2-3 minutes before the end of the cooking time. Finally stir in Parmesan cheese and about 2/3 of the herb oil. Season to taste with salt and pepper

3. 3

   Clean, wash and drain watercress, lamb's lettuce, sorrel and rocket. Peel and finely chop the shallot. Mix vinegar, shallot, some salt, pepper and sugar. Fold in 3 tablespoons of olive oil

4. 4

   Wash the prawns, drain them, peel them and remove the gut. Wash and drain the tomatoes. Heat 1 tablespoon of olive oil in a frying pan, fry the tomatoes for 3-4 minutes while turning. Season with salt, pepper and sugar. Remove the tomatoes from the pan and keep warm. Clean the pan, heat 2 tbsp. olive oil in the pan. Fry the prawns for 2-3 minutes, turning them over and season with salt, pepper and lemon juice.

5. 5

   Arrange the risotto, tomatoes and prawns on 4 plates, drizzling the remaining herb oil over the risotto. Mix salad and vinaigrette and add

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
790 kcal

CARBS
56 g

FATS
50 g

PROTEINS
20 g