Cooking time: 10 min - Preparation time: 30 min - Serves: 2
Ingredients
12 gambas
Risotto
Balsamic vinegar
Olive oil
For the salad:
Peppers (green, yellow, red)
Pine nuts Parsley
Chives
Red onion
Preparation:
1. Cook your creamy risotto over a low heat until hot before serving. Shell your prawns, keeping the heads and tails.
2. Prepare the salad with all the ingredients, cutting them into small pieces.
3. Cook your prawns on your Kokko with olive oil for 5 minutes on each side.
4. Arrange your plates: risotto base, then prawns and finally, sprinkle the mixed salad over the prawns. Add the chopped herbs and enjoy!
