Buy all ingredients right below the recipe
Ingredients
- 250g risotto rice
- 500g prawns
- 1 onion
- 200ml white wine
- 500ml fish stock
- 50g Parmesan
- 4 tbsp olive oil
- 2 tbsp butter
- 10g basil
- 2 tbsp lemon juice
- Salt
- Pepper
- 1 bay leaf
Preparation
- 1Peel and finely chop the onion and two-thirds of the garlic.
- 2Heat two tablespoons of olive oil in a large pot and sauté the onion and garlic until translucent. Add the risotto rice and sauté for approx. 5 minutes.
- 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 tablespoon of butter and mix. Season with salt and pepper and set aside.
- 5Heat two tablespoons of olive oil in a large pan and fry the prawns until cooked through. Add one tablespoon of butter, the garlic, basil, and lemon juice. Season with salt and pepper.
- 6Serve the risotto with the prawns and enjoy. Bon appétit!
