Risotto with herbs and chilli prawns

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost the shrimps on a sieve for about 2 hours. Peel onion and garlic and chop finely. Bring the stock to the boil

2. 2

   Heat butter in a large pot, fry onion and half the garlic in it. Add the rice and thyme, stir-fry until the rice becomes glassy. Deglaze with white wine and boil down while stirring. Pour broth in 3-4 portions. Always add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes

3. 3

   Wash parsley, basil and oregano and shake dry. Pluck off the leaves, except for a little to garnish, and cut into fine strips. Wash the chilli, cut lengthwise and remove the seeds. Cut the chilli into fine rings. Peel prawns except for the tail fin and remove the intestines. Wash shrimps and pat dry. Heat oil in a frying pan, fry shrimps for 3-4 minutes, turning. Finally add chilli and the remaining garlic and fry briefly. Season shrimps with salt, pepper and lemon juice

4. 4

   Stir the parmesan and herbs into the finished risotto, season with salt and pepper. Arrange the risotto and prawns in deep bowls. Garnish with lemon wedges and herbs

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
600 kcal

CARBS
72 g

FATS
18 g

PROTEINS
27 g