A delicious curry risotto enriched with peas and tropical prawns, a journey of exotic flavors in the kitchen.
Finely chop the shallot and chop the parsley.
In a pan, heat a drizzle of extra virgin olive oil.
Add the prawns and lightly brown them, deglaze with a little white wine to enhance the flavors.
Add the rice, curry, chopped parsley, and peas.
Mix everything well.
Adjust salt and pepper. Serve hot.
Store in the refrigerator for up to 2 days
For an extra touch, thin slices of lime or lemon can be added for a fresh and fragrant note.
Italia, Puglia
| Energy (kcal) | 89.67 |
| Carbohydrates (g) | 13.42 |
| of which Sugars (g) | 3.48 |
| Fat (g) | 0.28 |
| of which Saturates (g) | 0.06 |
| Protein (g) | 7.01 |
| Fiber (g) | 4.13 |
