Ingredients for 4
400 g Arborio rice
80 g Chopped onions or shallots
120 g Butter
0,125 l White wine
Juice of 1 lemon
1,25 l Vegetable soup
120 g Grated parmesan
Salt
Pepper
Preparation
Put half of the butter into a pot and add the onions. Stir until the onions start to turn slightly brown. Add the rice and stir. Add the white wine and ensure that it fully evaporates before adding the lemon juice. Start adding a bit of the soup so that the rice is always slightly covered. Simmer the rice and stir often until it is done - creamy, still a bit sticky and not entirely soft. Add salt and freshly grounded pepper to taste. Lastly add and stir in the rest of the butter in smaller pieces one by one, and finally the grated parmesan.
Serving suggestion
Coat prawns in a marinade of dark soy sauce, honey or sirup, hon mirin, lemon juice, dried ginger, sumac, salvia and a bit of olive oil and fish sauce. Heat a pan until really hot and add prawns. Fry until done. Add the prawns on top of the risotto.
2 comments:
Yummy! Thanks for making it last night, loved it. Prawns with ginger, lime leaves, chilli and garlic marinade work great too :-) xxx
The key to keeping regular brownies moist is usually loads of butter or other fat. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in our first recipe, Classic Fudge-Walnut Brownies, but you can always substitute chocolate chips.
Healthy Brownie Recipes | Keep Healthy Living
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