Facebook
WhatsApp
X
Ingredients (2 servings)
-
350 g Riesengarnelen
-
500 g Risottoreis
-
1 Packung Butter
-
1 Stk. Parmesan
-
750 ml Gemüsesuppe
-
Knoblauch, Olivenöl, Salz und Pfeffer
Preparation
- Weigh out about 200 g of the risotto rice for 2 servings. Heat 1 tbsp of butter in a pot, briefly sauté the rice until translucent, and gradually add hot vegetable broth.
- Simmer the rice for about 18 to 20 minutes, stirring regularly, until it is creamy yet still al dente. Meanwhile, rinse the thawed king prawns and pat them dry.
- Heat some olive oil in a pan and sear the prawns with a crushed garlic clove on both sides until pink and cooked through, then season with salt and pepper.
- Finally, stir 1 tbsp of butter and plenty of freshly grated parmesan into the risotto, season with salt and pepper to taste, and serve topped with the fried prawns.
