Truffle Risotto with Prawns
A truffle risotto made with a dry risotto mix, topped with sauteed prawns and peppers, finished with parmesan. Tip: optionally garnish with basil leaves.
Ingredients
| 500 g | EXQUISIT Easy Peel prawns (from the frozen section) | |
| 1 whole | Green pepper | |
| 1 whole | Red pepper | |
| 200 g | Cherry tomatoes | |
| 2 whole | Small onions | |
| 1 clove | Garlic | |
| 4 tbsp | 60 ml | Olive oil |
| 200 g | EXQUISIT dry truffle risotto mix | |
| 100 ml | White wine | |
| — | Salt | |
| — | Black pepper | |
| 2 tsp | 10 ml | EXQUISIT Balsamic vinegar Di Modena I.G.P |
| 0.5 tsp | 2.5 ml | Sugar |
| 2-3 tbsp | 30–45 ml | EXQUISIT walnut and ricotta pesto |
| 40 g | EXQUISIT Parmigiano Reggiano DOP (parmesan) | |
| 2 tsp | 10 ml | EXQUISIT butter with Atlantic sea salt |
Instructions
- Defrost, wash and pat dry the prawns. Wash the peppers and cut them into diamonds. Peel the onions and garlic; dice the onion into small cubes and crush the garlic, then fry them in 1 tbsp olive oil.
- Pour the risotto into a pot with 600 ml cold, unsalted water and the white wine and stir well. Bring to a boil on high heat. Then leave the pot (without a lid) for another 15-17 minutes on the heat, stirring constantly.
- Fry the peppers and tomatoes in 2 tbsp heated oil for 5-8 minutes and season with salt, black pepper, vinegar and sugar. Fry the prawns in the remaining olive oil for 3-5 minutes, then add the pesto, salt and black pepper.
- Grate the parmesan. Add butter to the risotto, arrange on plates with the prawns and vegetables, sprinkle with parmesan and serve.