Risotto with vegetables and prawns

Name: risotto with vegetables and prawns
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g frozen cocktail shrimp thawed; 1 winter carrot; 5 stem celery; 1 onion; 2 toe garlic; 25 g unsalted butter; 300 g risotto rice; 1 liter chicken broth from tablet; 1 tray fresh flat parsley

Italian dish with cocktail shrimp, celery and winter carrot.

Ingredients

Directions

Thaw the cocktail shrimp.
Cut the winter carrot into small cubes (brunoise). Cut the celery into bows.
Chop the onion and finely chop the garlic. Heat the butter in a pan. Fry the onion and garlic for 2 minutes.
Add the winter carrot and the celery and cook for 3 minutes.
Add the rice and cook for 3 minutes until the grains are glassy. Add a dash of stock and stir until it is absorbed.
Then add another dash of broth and continue until the rice is tender. This takes about 20 min.
Take the risotto from the fire. Slice the parsley. Mix the thawed prawns, parsley and pepper and salt with the risotto. Serve immediately.