Risotto with prawns and fennel


Total time: 35m
Preparation Time: 35m

Servings
For 4 people


Nutritional Information

Contains 541 Kcal, 31g Protein, 63g Carbohydrates, 17g Fat


Ingredients

  • Risotto
  • 1 tbsp olive oil
  • 2 shallot, finely chopped
  • 1 dl white wine
  • 300 g risotto rice
  • 2 fennel, very thinly sliced
  • 9 dl vegetable bouillon, hot
  • Prawns
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 400 g peeled raw prawn tails (organic)
  • 2 garlic clove, pressed
  • To assemble
  • salt and pepper to taste
  • 50 g grated Parmesan
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 1 tbsp butter

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Instructions

  • Risotto

    Heat the oil in a pan. Sauté the shallots for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Add half of the fennel, set aside the remainder of the fennel. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.
  • Prawns

    Heat the oil in a frying pan. Fry the prawns for approx. 1½ mins. on each side, remove, season with salt. Roughly chop half of the prawns and mix into the risotto. Stir fry the garlic and reserved fennel for approx. 3 mins.
  • To assemble

    Mix the cheese, butter, lemon zest and juice into the risotto, then season. Plate up the risotto, top with the remainder of the prawns and the fennel.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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