Prawn Risotto and Parmesan Recipe

Prawn Risotto and Parmesan Recipe

There are dishes that at first glance say nothing but once you put them in your mouth they are capable of awakening thousands of pleasant sensations. This is what happens with this risotto, which at first glance does not seem like anything from the other world, almost a white rice with a few prawns, but whose flavor will conquer you at the first bite. In RecipesFree I teach you how to prepare this prawn risotto recipe step by step.

2 diners 45m Main course Low difficulty Additional features: Cheap cost, Boiled Ingredients:

  • 200 grams of carnaroli rice
  • 200 grams of white prawn
  • 1 liter of fish stock
  • 100 grams of parmesan cheese
  • 1 teaspoon minced garlic
  • 1 pinch of salt

Steps to follow to make this recipe: 1

We start peeling the prawns and reserving them. We put the heads and shells in a saucepan along with a little more than a book of water and bring to the fire until it starts to boil. Let cook for about five minutes, remove from the heat and strain. Thus we will have ready a homemade seafood broth that will go perfectly for this recipe for shrimp and parmesan risotto.

Trick: You can also use any other fish broth you have made at home.

two

In a wide saucepan we put a few drops of oil and when it is hot sauté the peeled prawns. We cook them for a couple of minutes, take them out and reserve.

3

In the same pot add the rice and put it on the fire. Stir for a couple of minutes and add half a liter of the broth that we have made. We let cook and every time we see that it runs out of broth we taste the rice and add broth little by little until it is almost done.

4

When the rice is a little bit hard in the center, add the sautéed prawns, a little ground garlic and cheese. Stir well, let the prawn risotto and parmesan cook until the rice is done and has a syrupy point. If necessary we rectify salt.

5

When the prawn risotto be ready, we serve immediately. We can accompany this recipe with a good tomato salad or a lettuce and tuna salad. And if you liked it, I encourage you to visit my blog The Sweet Secrets of Cuca if you are looking for more recipes with which to surprise. Bon Appetite!

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