Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Cook: 30 min
Risotto rice | 200g |
Prawns with heads (frozen) | 12 |
Mediterranean vegetables (frozen) | 6 tbsp |
Vegetable oil | 4 tbsp |
Garlic | 2-3 cloves |
Onion (medium) | 1/2 |
Butter | 1 tsp |
Pancetta or bacon | 50g |
Paprika | 1 tbsp |
Pepper | a pinch |
Chicken stock cube | 1 |
Hot water | 200-300ml |
Parmigiano reggiano | as you like |
●Prawns with heads are essential for pasta recipes, I always keep some in the freezer
●Fry the prawns well before you press down the heads otherwise you'll get a rather fishy smell
●You can adjust the taste at any time as there is no lid. Make a thin stock so that it will be less concentrated as it evaporates off
Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2
Cook: 30 min
Risotto rice | 200g | |
Prawns with heads (frozen) | 12 | |
Mediterranean vegetables (frozen) | 6 tbsp | |
Vegetable oil | 4 tbsp | |
Garlic | 2-3 cloves | |
Onion (medium) | 1/2 | |
Butter | 1 tsp | |
Pancetta or bacon | 50g | |
Paprika | 1 tbsp | |
Pepper | a pinch | |
Chicken stock cube | 1 | |
Hot water | 200-300ml | |
Parmigiano reggiano | as you like |
Print Ingredients | Email Ingredients | |
200g | ||
12 | ||
6 tbsp | ||
4 tbsp | ||
2-3 cloves | ||
1/2 | ||
1 tsp | ||
50g | ||
1 tbsp | ||
a pinch | ||
1 | ||
200-300ml | ||
as you like |
●Prawns with heads are essential for pasta recipes, I always keep some in the freezer
●Fry the prawns well before you press down the heads otherwise you'll get a rather fishy smell
●You can adjust the taste at any time as there is no lid. Make a thin stock so that it will be less concentrated as it evaporates off