Cooking time: 10 min – Preparation time: 30 min – Serves: 2
Ingredients
12 king prawns
Risotto
Balsamic vinegar
Olive oil
For the salad:
Bell peppers (green, yellow, red)
Pine nuts
Parsley
Chives
Red onion
Preparation:
1. Gently cook your creamy risotto over low heat so it’s hot when served. Shell the king prawns, keeping the heads and tails.
2. Prepare the salad by chopping all the ingredients into small pieces.
3. Grill your king prawns on your Kokko with olive oil for 5 minutes on each side.
4. Plate up: start with a bed of risotto, then add the king prawns, and finally sprinkle the salad over the prawns. Add the chopped herbs and enjoy!
