INGREDIENTS

For the risotto:

500 g risotto rice
60 g shallots
2 tbsp olive oil
150 ml dry white wine
200 ml unseasoned tomato juice
850 ml vegetable
20 g salt
4 to 5 sprigs thyme in a disposable tea filter
 

For the prawns:

280 g small prawns
40 g black olives, finely chopped
8 cherry tomatoes
5 basil leaves
3 cloves garlic
200 ml unseasoned tomato juice
2 tbsp olive oil
Salt
Freshly ground black pepper

HOW TO MAKE IT

1. Firstly, peel the shallots and chop finely. Sauté in olive oil in a pan so that they do not take on any color. Add the risotto rice, sauté briefly and deglaze with the white wine. Add the salt and tomato juice and stock until the rice is covered. Add the thyme in the disposable filter and cook for 20 to 30 min. on a medium heat. Stir occasionally and add more stock so that the risotto achieves the typical creamy consistency and the rice is al dente.
2. For the prawns, fry the peeled garlic cloves in olive oil in a non-stick pan and remove from the pan afterwards. Fry the prawns and olives in the same pan and season with salt and pepper.
3. Quarter the tomatoes and cut the basil leaves into strips. Add the tomato pieces and basil to the prawns and olives and deglaze with tomato juice. Heat through briefly before mixing into the risotto. Season again to taste. Serve on warmed plates.