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Risotto with vegetables and prawns
 
 
4 ServingsPTM30 min

Risotto with vegetables and prawns


Italian dish with cocktail shrimp, celery and winter carrot.

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Directions

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


Nutrition

415Calories
Sodium0% DV1.440mg
Fat11% DV7g
Protein40% DV20g
Carbs22% DV66g
Fiber20% DV5g

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