Ingredients
Risotto
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Water 1 l
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Olive oil 20 ml
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Eschallots, chopped 35 g
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Arborio Rice 400 g
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Parmesan cheese, finely grated 60 g
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Garlic puree 15 g
Prawns
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Oil 20 ml
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Whole large green king prawns 12 x
Garnish
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Sugar snaps 200 g
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Broad beans 150 g
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Peas 200 g
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Salt & black pepper
Preparation
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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.
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Prawns
- Fry prawns until crispy and almost cooked through.
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Garnish
- Clean the sugar snaps and pod the broad beans. Blanch all the vegetables and season with salt and black pepper.
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To Serve
- Divide the risotto over the plates and arrange the prawns and vegetables on top.
