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🍽️ Crispy Prawn Backs on Creamy Risotto

592 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 250 g risotto rice
• 5 tbsp olive oil
• 150 ml white wine
• 600 ml chicken broth
• 1 untreated lemon (juice and zest)
• 4 large shrimp (kitchen-ready)
• salt
• pepper (from the mill)
• 1 tbsp butter
• 2 tbsp freshly chopped basil
• 3 tbsp finely grated parmesan

Instructions

1. 1. Heat a pot and add three tablespoons of oil.
2. 2. Peel one onion and one clove of garlic.
3. 3. Finely chop the onion and garlic.
4. 4. Sauté the vegetables in the hot oil until soft.
5. 5. Add the rice to the pot and stir briefly.
6. 6. Deglaze the rice with 125 milliliters of wine.
7. 7. Let the mixture come to a brief boil.
8. 8. Add some broth and lemon juice until the rice is covered.
9. 9. Cook the risotto over medium heat, stirring constantly.
10. 10. Add more broth gradually as it evaporates.
11. 11. Cook the rice for about 20 minutes until it is al dente.
12. 12. If necessary, add some hot water if the broth runs out.
13. 13. Halve the large prawns lengthwise.
14. 14. Fry the prawns in the remaining oil for about two minutes until golden brown.
15. 15. Season the prawns with salt and pepper.
16. 16. Remove the pan from the heat.
17. 17. Deglaze the pan with the remaining white wine.
18. 18. Sprinkle lemon zest over the prawns.
19. 19. Stir butter, basil, and Parmesan into the finished risotto.
20. 20. Season the risotto with salt and pepper to taste.
21. 21. Divide the risotto among plates.
22. 22. Place the prawns on top and serve the dish.

Nutrition per serving

• kcal: 592
• Protein: 26 g · Fett/Fat: 28 g · Carbs: 51 g