John Myers
Spring Onion Risotto with Prawns
The perfect spring onion risotto with prawns recipe with a picture and simple step-by-step instructions.
- 3 Spring onions fresh
- 2 tbsp Butter
- 0,75 Cup Risotto rice
- 2 cups Water
- 1 Vegetable bouillon cubes
- 30 g Freshly grated Parmesan
- 1 Lemon
- 1 dl White wine, dry
- 2 tbsp Oil
- Salt
- Chilli fresh or from the mill
- 10 Shrimp tail-on
- Roasted pine nuts
- Cut off the spring onion greens, roughly chop and set aside. Finely chop the spring onions. Roast the pine nuts in a pan until golden brown. Heat the butter in a wide pan and steam the onions in it. Add the rice and cook until translucent. Deglaze with the white wine and add the bouillon cube with the water. Simmer for approx. 15 minutes, stirring occasionally. Add the grated Parmesan and spring onion greens to the risotto.
- Season the prawns with salt and chilli (or fresh chilli). Fry all around in the oil for approx. 3 minutes. Serve the prawns with the risotto. Finally, drizzle the prawns with lemon juice and spread the roasted pine nuts over the risotto and serve.
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