Risotto de prawns

Prepare your ingredients: cook the prawns; Wash, peel and fine chopping the onion; Prepare the broth of vegetables according to instructions of the container.

To sauté the prawns: in a pan, add half the olive oil and add the prawns. Skip until they change color (about 3 to 4 mins approx.).

Put a pot over high heat, add the rest of the oil, then onion and lower the intensity of the fire. Skip until it is translucent. Incorporate rice, and remove until it is translucent. Add the wine, stirring until the alcohol is evaporated.

Add a little hot broth, stirring until the rice absorbs the broth. Repeat this step until you get a creamy look.

Spice with salt and pepper. Tapar and let stand 5 minutes.

Serve the prawns on top of the risotto.

Before serving, spinning grated Parmesan cheese.

If you prefer to make homemade broth: it throws in a pot with olive oil the vegetables that you have well washed and cut into small pieces, sofríe about 5 mins, then add 1-2 l of hot water and hope that boils. Colar and use.