John Myers
Fennel Risotto with Prawns
The perfect fennel risotto with prawns recipe with a picture and simple step-by-step instructions.
- 250 g Shrimp peeled deveined
- 3 Garlic cloves
- Espelette pepper
- 1 Shallot, finely diced
- 1 Fennel bulb
- 200 g Arborio risotto rice
- 150 ml White wine
- 1 l Hot vegetable broth
- 50 g Pecorino, freshly grated
- 1 Sting Butter
- Black pepper from the mill
- Salt
- Olive oil
- Rinse and drain the prawns well. Pour approx. 3 tablespoons of olive oil into a sealable vessel, add a little Espelette pepper (if you like) and a clove of garlic and stir everything well, add the shrimp, mix well and leave to stand in the refrigerator for approx.
- Finely chop the other two cloves of garlic. Remove the fennel greens from the fennel and set aside. Then cut the fennel bulb into small cubes.
- Heat some olive oil in a saucepan and then sauté the shallot, garlic and fennel for a few minutes, then add the rice and roast for a few minutes, then deglaze with the white wine and let the white wine almost boil off.
- Now the hot vegetable broth is poured in, so much that the rice is just covered and stir and pour in the vegetable broth again and again. A risotto takes about 18 minutes, then the grain should be nice and soft on the outside and still slightly bite on the inside. After 18 minutes, the risotto should be ready and have soaked up the vegetable stock.
- Now turn off the stove, add the pecorino cheese and butter, fold in well and season with salt and pepper. Now add the prawns, fold in well, put the lid on the pot and leave to stand for 5 minutes. Then serve and garnish with the fennel greens.
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