Lemon Risotto with Burrata Prawns and Pesto

This is my 2200 blog.

I needed some space in my freezer and a way to get some lemon parsley pesto in a dish.

The prawns went on top of some risotto. That is something to eat I often go to. Cook it in pot and take your time to stir it often. Or use your trusty kitchen helper Thermomix.

This recipe needs some time with the steps to get it cooking in the TM. But no stirring! 

Recipe for 2:

160 g Aborio rice, 120 ml white wine, 360 ml hot veg stock, 8 saffron strings

1 shallot, 2 garlic cloves, 

60 g butter, 1 tbsp olive oil, 1 lemon zest and juice, salt and pepper

100 g Burrata, parsley

100 g prawns defrosted, 1 tsp garlic paste, salt and pepper, 1 tsp oil, 1 pinch herbes de Provence

Chop shallot and garlic and start them in 30 g butter and oil for 3 min. Add the washed rice and stir for 3 min. Add wine and stir 3 min. Now in with the hot stock mixed with saffron.

Stir and cook on gentle heat for 18 min. Add zest and juice from the lemon, the ripped Burrata and the butter and wait until all is combined. Cut off the heat and close the lid and let the risotto rest for 5 min.

Use a small pan and saute the prawns. Bring all together and drizzle some pesto on top.