Risotto with Prawns

Risotto with prawns is an excellent choice for special occasions when we want to impress someone with our cooking or when we need to quickly and easily meet the high expectations of our guests.

Details

  • Preparation Time: 7 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 75 g Butter, unsalted

  • 1 piece Onion, raw

  • 400 g Rice, white, short grain

  • 450 g Fish, shrimp

  • 3.5 dl Alcohol, Wine, White

  • 1 l Soup base, beef, cube

  • 50 g Cheese, Parmesan, grated

  • 4 twig Parsley, fresh

  • 2 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Rinse the peeled prawn tails under running water and drain thoroughly. Peel the onion and finely chop it. Rinse the parsley sprigs under running water, dry them, and finely chop. Pour the stock base into a pot and slowly heat it over moderate heat. Once the stock base boils, remove the pot from the heat.

  2. In another pot, melt half of the butter over moderate heat. Sauté the onion in the melted butter, stirring until it softens. Then add the rice and quickly sauté it until it becomes translucent. Add the prawns and pour in 1 dl of wine. Mix everything well and wait for 1 minute to let the alcohol evaporate. Continue by gradually adding more wine, then start adding the hot stock base. Each time you add a ladle of stock base, wait for the rice to absorb all the liquid before adding the next ladle.

  3. After about twenty minutes, when the risotto is creamy but the rice is still firm, remove the pot from the heat and mix in the remaining butter, Parmesan, and parsley. Season the risotto with salt and pepper to taste, cover the pot, and let it rest for 2 minutes.

  4. Before serving the risotto, give it a final good stir and serve it in plates. Serve the risotto while it is still warm.

Nutrition Information (Per 100g)

  • Calories: 232.47 kcal
  • Fat: 7.07 g
    • Saturated Fat: 4.17 g
  • Carbohydrates: 29.73 g
    • Sugars: 0.45 g
  • Protein: 9.34 g
  • Fiber: 0.09 g

Advice

Instead of a vegetable stock base, you can use a chicken stock base. The plate on which you serve the risotto can be garnished with cherry tomatoes.