Saffron risotto
easy
50 mins
50 mins
Ingredients
- 1 Onion
- 3 Garlic cloves
- 3 TABLESPOONS Olive oil
- 200 g Risotto Rice
- 1 package Saffron threads
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 ml Vegetable broth
- 1/4 l dry white wine
- 300 g frozen peas
- 12 raw shrimps (about 25 g each; without head, in shell)
- 4 Stem(s) Lemon balm
- 50 g grated parmesan cheese
Directions
- 1
Peel and finely chop the onion and 1 clove of garlic. Heat 1 tablespoon of oil in a pot, fry the onion and garlic over a low heat until transparent. Add rice and sauté briefly. Season with saffron, salt and pepper. Add broth and wine bit by bit, 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. Defrost peas at room temperature
- 2
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps, dab dry and halve them horizontally up to the caudal fin. Peel and slice the remaining garlic. Wash lemon balm, shake dry, remove leaves except for a little garnish, pluck from stalks and chop
- 3
Heat 2 tablespoons of oil in a frying pan and fry the prawns for about 6 minutes, turning them over. Season with salt, pepper, lemon balm and garlic. Grate the parmesan. Stir peas and parmesan into the risotto. Arrange on plates and garnish with lemon balm
Nutrition Facts
460 kcal
51 g
12 g
26 g
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