John Myers
Parsley Risotto with Prawns
The perfect parsley risotto with prawns recipe with a picture and simple step-by-step instructions.
- 200 g Parsley root
- 200 g Risotto rice
- 900 ml Vegetable broth glass or instant
- 1 small Lemon untreated
- 1 Onion
- 350 g Shrimp
- 1 bunch Flat leaf parsley
- Oil, salt, pepper from the mill
- Peel the parsley root, dice finely. Finely chop the onion and sauté in oil. Add the parsley root and sauté. Add the rice and let it turn to glass.
- 300 ml. Pour in the broth and stir until liquid is absorbed. Add the stock, stir until liquid is used up and the rice is cooked through and creamy. Takes about 15-20 minutes. Remove from heat and let rest for 5 minutes.
- Wash the lemon, rub the peel and squeeze out the juice. Season the risotto with salt, pepper, lemon zest and juice.
- Fry the prawns in oil for 3-4 minutes, season with salt, pepper and spread over the risotto with the chopped parsley.
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