INGREDIENTS

• 1 package of (7 THALASSES) prawns with tail
• 300 g risotto rice
• 120 g parmesan cheese
• 1 onion, finely chopped
• 2 carrots in very small cubes
• 2 tablespoons of olive oil
• 2 tablespoons of basil pesto
• 1 tbsp tomato paste
• salt
• pepper
• about 1 litre of water or stock

METHOD

1. Defrost the shrimps in the refrigerator for 24 hours.
2. In a deep pan, add the olive oil and half of the shrimps.
3. Cook them for 2 minutes on each side and remove them to a plate.
4. Then add the onion and carrot to the pan and sauté until slightly browned.
5. Add the rice and tomato paste and mix well.
6. Gradually over the next 15 minutes add the water while stirring.
7. Add salt, pepper and pesto.
8. Two to three minutes before the end, add the remaining shrimps which have been finely chopped.
9. Remove from the heat and finish the recipe with freshly grated Parmesan cheese.

By Alexandra Kontodimou, clinical dietitian (@nutrition_home)