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Risotto

Prawns

  • Oil 20 ml
  • Whole large green king prawns 12 x

Garnish

  • Sugar snaps 200 g
  • Broad beans 150 g
  • Peas 200 g
  • Salt & black pepper
  1. Risotto

    • Add KNORR Concentrated Liquid Chicken Stock to 1 litre of boiling water.
    • Heat some olive oil and sauté the shallot and garlic without browning. Add the rice and cook until translucent. Add the chicken stock, one ladle at a time, stirring regularly until all liquid is used and rice is al dente.
    • Let the risotto rest for a minute, then stir in the KNORR Intense Flavours Citrus Fresh and cheese.
  2. Prawns

    • Fry prawns until crispy and almost cooked through.
  3. Garnish

    • Clean the sugar snaps and pod the broad beans. Blanch all the vegetables and season with salt and black pepper.
  4. To Serve

    • Divide the risotto over the plates and arrange the prawns and vegetables on top.
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