Ingredients
- 1 pcs. Onion
- 2 cloves Garlic
- 100 gram White Wine
- 300 cloves Rice risotto rice
- 1.5 l Vegetable Stock preferably water + bouillon cube
- 200 cloves Mascarpone
- Spices salt and pepper
- Olive Oil for frying
- 200 gram Peas extra fine peas, frozen
- 200 gram Prawns vannamei shrimp - thawed and shelled
Instructions
Risotto:
- Finely chop onion and garlic.
- Heat a pot with olive oil and sauté onion and garlic in it.
- Add the rice and let it sauté with the onion for a couple of minutes.
- Add white wine and let it evaporate.
- Next, add the vegetable bouillon - use a ladle - a little at a time and stir constantly, so the rice slowly absorbs the liquid.
- When the rice has reached the desired consistency, add the mascarpone, and season the risotto with salt and pepper.
Filling:
- Remove the intestinal tract from the shrimp with a small, sharp knife. Dry them, so they are not wet.
- Heat a pan with oil and stir-fry the shrimp for 1 minute. Finally, season with salt and pepper.
- Shrimp and peas are mixed into the risotto, and it is ready to be served!
Notes
Tip: Thin slices of rye bread are toasted in a pan (or in the oven) with a little oil. Sprinkle with a bit of sea salt after toasting and crush it over the dish. It tastes fantastic and adds both crunch and crispiness to the soft, creamy risotto!