Cooking time: 10 min - Preparation time: 30 min - For: 2 people
Ingredients
12 prawns
Risotto
Balsamic vinegar
Olive oil
For the salad:
Peppers (green, yellow, red)
Pine nuts
Parsley
Chives
Red onion
Preparation:
1. Cook your creamy risotto over low heat so that it is hot when served. Shell your prawns, keeping the heads and tails.
2. Prepare the salad with all the ingredients, cutting them into small pieces.
3. Cook your prawns on your Kokko with olive oil for 5 minutes on each side.
4. Arrange your plates: risotto base, then prawns and finally, sprinkle the mixed salad over the prawns. Add the chopped herbs, enjoy!
