Prawns & Risotto with Pistachio
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Pistachio ice cream & prawns with pistachio risotto.
120 g arborio rice
20 cl white wine
2 scoops of Mövenpick Pistachio
1 cherry tomato
5 cl cream
20 g grated parmesan
Sweat the shallot, then add the arborio rice. Moisten with white wine and allow to reduce. Add the stock until the end of cooking the risotto. Finish the risotto by adding the cream, pistachio oil and parmesan.
Peel the prawns and clean them.
Put the risotto on a place and add the prawns. Add a scoop of Pistachio ice cream.Garnish with the mix of herbs and the cherry tomatoes.