Parsley and prawn risotto

Does parsley + fish sound very 80s or is it a timeless classic?

Here is my opinion: I’ll deal with it! After all, it’s a combination that I really like, especially in this slightly new version: risotto with parsley cream.

It has a radiant color and a fresh flavour, delicious in combination with the sweetness of the prawns.

Read the recipe to cook it step by step with me!

SERVES 4 PEOPLE

READY IN 25’

INGREDIENTS:

Ab. 20 shrimps

1 teaspoon onion, chopped

2 tablespoons extra virgin olive oil

2 tablespoons fresh parlsey

3-4 tablespoons broth

9 oz Carnaroli rice

¼ glas white wine,dry

1,5 US quart broth

1-2 teaspoons vegetable stock powder

1 teaspoon butter*

* choose lactose-free products and this recipe will also be excellent for those who are lactose intolerant

STEP 1: SAUTE’ THE PRAWNS

Clean the prawns by removing the carapace and the internal thread. Instead, keep the bigger prawns whole.

Place in a frying pan onion and oil. Add shrimps and cook just 1 minute.

Remove the shrimps from the pan and place them in a small bowl (you’ll add them to the risotto at the end of the recipe!).

STEP 2: BLEND THE PARSLEY

Wash the parsley and put the leaves in a blender together with 3-4 tablespoons of broth (not hot, please!).

Blend.

You can add the parsley stems to the vegetable borth.

STEP 3:COOK THE RICE

Add the rice to the shrimps coking sauce and toast it.

Add white wine, and stir continually over medium heat until it is absorbed. Add a ladle of broth and cook over medium heat (it must boil) for 15-20 minutes, occasionally adding a ladle of broth (or whenever the rice tends to dry) and vegetable stock powder.