The same procedure as every year?? You don´t have any idea what to cook on christmas eve. No problem – suprise your guests or your family with a creamy champagne risotto with herbal marinated prawns.
Ingredients for 4 servings:
1 onion
320 g risotto rice
250 ml Rosé Champagne
800 m vegetable soup
60 g grated parmesan
salt & pepper
500 g prawns (ready to eat)
7 tablespoons sesame oil
2 tablespoons provencal herbs
1 tablespoon till (dried)
chili powder
juice of a half lemon
1/2 teaspon garlic salt
Preperation:
Defrost the prawns. Press out the lemon juice, mix it with sesame oil, garlic salt and the herbs. Put the prawns in a box and marinade it with the lemon-herbal-oil mix. Leave it in the fridge for a few hours.
Peel the onion and dice it in small pieces. Roast the onions and the rice in the sesame oil. Deglaze the rice with the champagne. Add a scoop of hot vegetable soup and perserve it slowly while stiring. Add the soup scoop by scoop till the rice has a creamy consistence. Stir in the parmesan, salt and pepper in.
Roast the prawns with the marinade in a pan. Serve the risotto on a plate, put the prawns on top of the risotto.
.s. cookingCatrin
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