Spinach risotto with prawns

Name: Spinach risotto with prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 5 TABLESPOONS Butter; 250 g Risotto rice; 7-10 Tbsp Pepper; 1 l Vegetable broth; 200 ml dry white wine; 500 g Baby Spinach; 2 stem(s) Sage; 40 g Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp grated peel and juice of 1/2 untreated lemon; 1 TABLESPOON Oil; 20 (à 25 g; without head, in shell) raw prawns

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
5 TABLESPOONS Butter
250 g Risotto rice
7-10 Tbsp Pepper
1 l Vegetable broth
200 ml dry white wine
500 g Baby Spinach
2 stem(s) Sage
40 g Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp grated peel and juice of 1/2 untreated lemon
1 TABLESPOON Oil
20 (à 25 g; without head, in shell) raw prawns

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tbsp. butter in a pot, fry onion and garlic over low heat until translucent. Add rice and sauté briefly. Season with pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
2
Wash and drain the spinach. Wash sage, shake dry. Pluck off the leaves and cut into fine strips. Grate cheese. Add the spinach to the risotto about 5 minutes before the end of the cooking time and cook until the spinach has completely collapsed. Add lemon zest, 2/3 of the cheese and 4 tbsp. butter in flakes, season to taste with salt, pepper and lemon juice
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 prawns for 3-4 minutes while turning them, season with salt and pepper. Arrange risotto and prawns in bowls, sprinkle with remaining cheese