John Myers
Vegetable Risotto with Prawns
The perfect vegetable risotto with prawns recipe with a picture and simple step-by-step instructions.
- 1,5 tbsp Rapeseed oil
- 1 Clove of garlic
- 6 piece Black tiger prawns, peeled
- 150 g Zucchini fresh
- 1 Fresh shallot
- 150 g Risotto rice
- 600 ml Vegetable broth hot
- 100 g Peastk
- Salt and pepper
- Roughly chop the garlic clove. Heat a pan with 1/2 tablespoon of oil, add the garlic and fry briefly. Add the prawns and fry briefly on each side.
- Peel off the shallot and cut into small cubes. Wash and clean the zucchini and cut small cubes. Put 1 tablespoon of oil in a saucepan and sauté the shallot cubes in it until translucent, add the zucchini cubes and fry briefly. Stir in rice and also sauté translucent. Hot vegetable stock in several Add portions and cook the rice in them.
- Add the peas and cook for another 2-3 minutes. Add the prawns to the risotto and only heat up briefly. Season with salt and pepper. Spread the vegetable risotto with prawns on plates and serve.
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