The same procedure as every year?? You don´t have any idea what to cook on christmas eve. No problem –  suprise your guests or your family with a creamy champagne risotto with herbal marinated prawns.

Ingredients for 4 servings:

1 onion

320 g risotto rice

250 ml Rosé Champagne

800 m vegetable soup

60 g grated parmesan

salt & pepper

500 g prawns (ready to eat)

7 tablespoons sesame oil

2 tablespoons provencal herbs

1 tablespoon till (dried)

chili powder

juice of a half lemon

1/2 teaspon garlic salt


Defrost the prawns. Press out the lemon juice, mix it with sesame oil, garlic salt and the herbs. Put the prawns in a box and marinade it with the lemon-herbal-oil mix. Leave it in the fridge for a few hours.

Peel the onion and dice it in small pieces. Roast the onions and the rice in the sesame oil. Deglaze the rice with the champagne. Add a scoop of hot vegetable soup and perserve it slowly while stiring. Add the soup scoop by scoop till the rice has a creamy consistence. Stir in the parmesan, salt and pepper in.

Roast the prawns with the marinade in a pan. Serve the risotto on a plate, put the prawns on top of the risotto.

.s. cookingCatrin