RISOTTO WITH PEPPERS, STURGEON, PRAWNS AND ROCKET
Recipe Created By:
Annamaria Leoni
Serves
4
ready in
30 minutes
difficulty
Medium
What you will need
- 300 g Carnaroli Risotto Rice
- 200 g fresh prawns
- 200 g fresh sturgeon fish diced (or use salmon as an alternative)
- 100 g peppers cut into strips and stewed in butter
- 80 g grated Parmesan cheese
- 50 g butter
- 1 l hot vegetable stock
- 1 glass dry white wine
- 1 tbsp. chopped shallot
- 1 tbsp. chopped herbs (thyme, marjoram, parsley)
- 1 little bunch of rocket
How to prepare:
In a heavy bottomed saucepan soften the shallot in the butter. Add the risotto and stir to coat. Add the wine and let it evaporate. Add a ladleful of hot stock and cook until it has been absorbed. Continue adding stock in this manner.
After 8-9 minutes add to the prawns, sturgeon and peppers. Continue adding the stock as necessary until the risotto is cooked. Remove from the heat and stir through the Parmesan and chopped herbs. Divide between 4 warmed plates and garnish with rocket. Serve the risotto with peppers, sturgeon and prawns.
