John Myers
Contents
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Ingredients
- 200 g Risotto rice
- 1 Chopped onion
- 1 Organic lemon zest and juice
- 750 ml Vegetable broth hot
- 1 Pr Sugar
- Salt pepper
- 30 g Butter
- 70 g Freshly grated Parmesan
- 1 packet Shrimp frozen
- 4 tbsp Oil
- Chilli salt
Instructions
- Approx. Heat 2 tablespoons of oil in a saucepan and sauté the onion until light glass. Add the rice and sweat briefly. Deglaze with the lemon juice and add 1 ladle of broth, allow to reduce. Gradually add the stock until the rice is cooked through. -Do not forget to stir - so that the rice does not burn.
- Let the frozen shrimp thaw and rinse briefly with hot water, then pat dry. Heat the rest of the oil in a pan and fry the prawns in it (approx. 5 minutes - depending on size and taste) and season with chilli salt.
- Stir the butter, lemon zest and Parmesan into the rice and season with salt and pepper.
- Arrange the risotto on deep plates and place the prawns on top.
Nutrition
Serving: 100gCalories: 195kcalCarbohydrates: 14.2gProtein: 3.3gFat: 14g
