for 4 person

Risotto

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

Prawns

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

How it's done

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.

Show complete recipe