Buy all ingredients right below the recipe
Ingredients
- 250g risotto rice
- 500g prawns
- 1 onion
- 3 garlic cloves
- 4 tbsp olive oil
- 200ml white wine
- 1 bay leaf
- 500ml fish stock
- 50g Parmesan cheese
- 2 tbsp butter
- 10g basil
- 2 tbsp lemon juice
- Salt
- Pepper
Preparation
- 1Peel and finely chop the onion and two-thirds of the garlic.
- 2Heat two tbsp of olive oil in a large pot and sauté the onion and garlic until translucent. Add the risotto rice and sauté for about 5 min.
- 3Deglaze the rice with half of the white wine and simmer over low to medium heat until the white wine has almost completely evaporated. Now add the bay leaf and gradually add the remaining white wine and fish stock alternately to the pot. Only add more liquid once the rice has absorbed the previous amount. Stir regularly.
- 4Once the risotto rice has absorbed all the liquid, add the grated Parmesan and 1 tbsp of butter and mix. Season with salt and pepper and set aside.
- 5Heat two tbsp of olive oil in a large pan and fry the prawns until cooked through. Add one tbsp of butter, the garlic, basil, and lemon juice. Season with salt and pepper.
- 6Serve and enjoy the risotto with the prawns. Bon appétit!
