Risotto rice with samphire and tiger channels

Name: risotto rice with samphire and tiger channels
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 bag peeled tiger prawns frozen, 500 g; 2 Trays samphire vegetable, a 100 g or fresh spinach; 2 tablespoons butter; 2 shallots finely shredded; 400 g risotto rice; 500 ml White wine; 1 lime pressed; 1 herbal stock crumbled; bag parsley (a 30 g), chopped finely

A tasty Italian recipe. The main course contains the following ingredients: fish, peeled tiger prawns (frozen, 500 g), samphire (vegetables, a 100 g or fresh spinach), butter, shallots (finely chopped), risotto rice, white wine, lime (pressed), herbal stock (crumbled) ), parsley ((a 30 g) and finely chopped).

Ingredients

Directions

Shrimp the shrimps according to the instructions.
Purge the seaweed in colander and let it drain.
Fry shallot in 1 tbsp butter in a frying pan.
Add risotto and stir until all rice grains are glassy.
(In kettle) bring 700 ml of water to the boil.
Mix wine, lime juice and crumbled bouillon tablet with risotto.
When all the wine has been taken up by a risotto rice, add boiling water with water until all the water has been absorbed.
Shrimp and samphire stirring with risotto and let it last for 10 minutes.
Parsley and rest of butter by stirring risotto.
Spread the risotto over four (pre-heated) plates and sprinkle generously with pepper..