Risotto with figs and prawns

Name: Risotto with figs and prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 TEASPOON Butter; 200 g Risotto Rice; 7-10 Tbsp Pepper; 500 ml Vegetable broth; 50 ml White wine; 180 g raw shrimps (without head, in shell); 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 250 g Figs; 1/2 bunch Basil; 150 g frozen peas

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 TEASPOON Butter
200 g Risotto Rice
7-10 Tbsp Pepper
500 ml Vegetable broth
50 ml White wine
180 g raw shrimps (without head, in shell)
1 TABLESPOON Olive oil
7-10 Tbsp Salt
250 g Figs
1/2 bunch Basil
150 g frozen peas

Directions

1
Peel and finely dice the onion and garlic. Heat butter in a pot. Fry the onion until transparent. Add rice, steam briefly and season with pepper. Add broth and wine bit by bit, stirring from time to time.
2
Always add liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
3
In the meantime, peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat the oil in a pan. Fry the shrimps for 3-4 minutes while turning them.
4
Season with salt and pepper. Wash figs, grate dry and cut into slices. Wash basil, shake dry and chop leaves coarsely, except for some for garnishing.
5
Stir the peas into the risotto about 5 minutes before the end of the cooking time. Stir in chopped basil. Season risotto with salt and pepper. Carefully fold in figs and arrange in bowls. Spread prawns on top.
6
Garnish with remaining basil.