Prawns & Risotto with Pistachio
Pistachio ice cream and prawns with pistachio risotto.
120 g arborio rice
200 ml white wine
2 scoops of Mövenpick Pistachio
50 ml cream
20 g grated parmesan
Sweat the shallot and then add the arborio rice.
Add the white wine, allow to reduce and then add the stock
Finish the risotto by adding the cream, pistachio oil and parmesan.
Peel and clean the prawns.
Arrange the risotto on a plate and add the prawns.
Add a scoop of Pistachio ice cream.
Garnish with the mix of herbs and the cherry tomatoes.