Risotto con gamberi e rucola

Risotto with prawns and rocket

Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

In this risotto the addition of the slightly sharp-tasting rocket combines beautifully with the delicate sweetness of the prawns.

You can use the prawn heads and shells to make the stock for cooking the risotto. Parmesan cheese is generally not served with fish and seafood pastas or risottos. Naturally, you can decide.


  • 3 tablespoons olive oil
  • 1 white onion, peeled and finely chopped
  • 500 g (<


Heat the olive oil in a large saucepan. Add the onion and sauté for a few minutes to soften, but not to brown. Add the rice, stirring to coat with a wooden spoon. Lightly season with salt and pepper (the stock will probably be seasoned as well). Add the wine and let it evaporate. Add one or two ladlefuls of warm stock and lower the heat slightly. After about 10 minutes add half of the sliced ro