Risotto with prawns and tandoori spices
Ingredients
Instructions
- 300 g Risotto rice
- 600 g frozen king prawns
- 1.2 l Chicken stock
- 1 Lemon
- 1 onion
- 10 cl dry white wine
- 1 small bunch of dill
- 30 g Butter
- 2 tbsp. tablespoons olive oil
- 1 tbsp. tandoori spices
- Salt
- Pepper
- Heat the broth. In a large sauté pan, melt the chopped onion in the hot butter. Add the rice and stir for 1 min. For in the wine and let it evaporate. Salt, pepper.
- For the broth ladle by ladle over the rice, stirring occasionally. Wait for each ladle of broth to be absorbed before adding more. After about 18 minutes, the rice is cooked. Add a little broth if you like very creamy risotto.
- During this time, rinse the lemon under hot water, dry it and remove its zest with a zester. Thaw the prawns and peel them.
- Sprinkle them with tandoori spices and salt them.
5 min before serving, sauté the prawns in the pan in the oil, 2 min on each side. Divide the risotto among deep plates and place the prawns in the center. Sprinkle with lemon zest and chopped dill.
Risotto with prawns and tandoori spices
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