Prawns & Risotto with Pistachio

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Pistachio ice cream and prawns with pistachio risotto.

Mövenpick Pistachio

For 2

120 g arborio rice
½ shallot
200 ml white wine
Chicken stock
4 prawns
2 scoops of Mövenpick Pistachio
50 ml cream
20 g grated parmesan
Pistachio oil
Chives
Chervil
Cherry tomatoes
Salt, pepper

Risotto:
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.

Prawns:
Peel and clean the prawns.

Plating:
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.