Risotto with prawns and fennel

Risotto with prawns and fennel

Total: 35 Min. | Active: 35 Min.
Nutritional value / person: 541 kcal
, Fat: 17 g
, Carbohydrate: 63 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
2 shallots, finely chopped
300 g risotto rice
1 dl white wine
2 fennel, very thinly sliced
9 dl vegetable bouillon, hot


2 tbsp olive oil
400 g peeled raw prawn tails (organic)
½ tsp salt
2 garlic cloves, pressed

To assemble

50 g grated Parmesan
1 tbsp butter
1 organic lemon, use grated zest and 1 tbsp of juice
salt and pepper to taste
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How it's done

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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.


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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