Prawn Risotto With Plantain
This delightful recipe brings together a harmonious combination of flavors and textures. With succulent prawns, fragrant risotto, tender sweetcorn, and a hint of sweetness from plantains, each bite is a burst of deliciousness. Topped off with perfectly scrambled eggs and crispy celery, this dish is both hearty and satisfying. Get ready to enjoy a comforting meal that will leave you wanting more!
— Constant Cookbook
Ingredients
- 100g of savoury risotto
- 70g of uncooked prawns
- 75g of sweetcorn
- 1 plantain
- 2 eggs
- 2 sticks of celery
- EQUIPMENT
- Sharp knife
- Chopping board
- Frying pan
- 2 Serving bowls
Instructions
- Preheat stove to low heat. Gather your food and equipment.
- Wash prawns and put a little bit of oil in the frying pan then put in the prawns.
- Slice celery and plantain and fry and fry as well. Wait until the plantain is golden and the celery hard.
- Scramble and cook eggs.
- Warm risotto in microwave until soft and boil corn.
- Put all the ingriendents togehther except the plantain.
- Dish into serving bowls.
Yield
Serves 2
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