Ingredients
Risotto
-
Water 1 l
-
Olive oil 20 ml
-
Eschallots, chopped 35 g
-
Garlic puree 15 g
-
Arborio rice 400 g
-
Parmesan cheese, finely grated 60 g
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
Preparation
-
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.
-
Prawns
- Fry prawns until crispy and almost cooked through.
-
Garnish
- Clean the sugar snaps and pod the broad beans. Blanch all the vegetables and season with salt and black pepper.
-
To Serve
- Divide the risotto over the plates and arrange the prawns and vegetables on top.
