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Risotto with prawns and fennel
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 541
  • Fat about 17g
  • Carbohydrates about 63g
  • Protein about 31g
This is needed
This is needed for 4 people
  • 1 tbsp olive oil
  • 2 shallot, finely chopped
  • 1 dl white wine
  • 300 g risotto rice
  • 9 dl vegetable bouillon, hot
  • 2 fennel, very thinly sliced
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 400 g peeled raw prawn tails (organic)
  • 2 garlic clove, pressed
To assemble
  • salt and pepper to taste
  • 50 g grated Parmesan
  • 1 organic lemon, use grated zest and 1 tbsp of juice
  • 1 tbsp butter
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And that's how it's done
And that's how it's done
Heat the oil in a pan. Sauté the shallots for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Add half of the fennel, set aside the remainder of the fennel. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente.
Heat the oil in a frying pan. Fry the prawns for approx. 1½ mins. on each side, remove, season with salt. Roughly chop half of the prawns and mix into the risotto. Stir fry the garlic and reserved fennel for approx. 3 mins.
To assemble
Mix the cheese, butter, lemon zest and juice into the risotto, then season. Plate up the risotto, top with the remainder of the prawns and the fennel.