Spinach Soup and Pea Risotto with Prawns

Name: Spinach Soup and Pea Risotto with Prawns
Prep time: 5 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 100 g carrots; 140 g shallots; 10 g fresh parsley leaves; 3 garlic cloves; 80 g celery stalk; 60 g celeriac; 30 g olive oil; 200 g fresh spinach leaves; 1950 g water; 3 vegetable stock cubes (for 0.5 l each); 1 tsp salt; 250 g prawns, raw, peeled, deveined; 60 g unsalted butter; 320 g risotto rice; 50 g white wine; 150 g fresh green peas; 10 g freshly squeezed lemon juice; ¼ tsp ground black pepper; 150 g Tortellini, ring-shaped pasta; 50 g single cream

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Schwierigkeitsgrad einfach

Arbeitszeit 5 Min

Gesamtzeit 30 Min

Portionen 4 portions

Zutaten

100 g carrots peeled, cut in pieces (3 cm)
140 g shallots halved
10 g fresh parsley leaves plus extra for garnishing
3 garlic cloves
80 g celery stalk cut in pieces (3 cm)
60 g celeriac peeled, cut in pieces (3 cm)
oder 60 g parsley root cut in pieces (3 cm)
30 g olive oil
200 g fresh spinach leaves
1950 g water
3 vegetable stock cubes (for 0.5 l each) crumbled, or to taste
oder 3 tsp vegetable stock paste, homemade
1 tsp salt
250 g prawns, raw, peeled, deveined medium sized (see tip)
oder 300 g prawns, raw, peeled, deveined medium sized, frozen, defrosted, patted dry
60 g unsalted butter cut in pieces
320 g risotto rice (e.g. Carnaroli, Arborio), 17-18 min cooking time
50 g white wine
150 g fresh green peas
oder 150 g frozen green peas
10 g freshly squeezed lemon juice
¼ tsp ground black pepper plus 2-3 pinches
150 g Tortellini, ring-shaped pasta any filling
50 g single cream

Nährwerte: pro 1 portion
Kalorien: 689.5 kcal / 2884.9 kJ
Protein: 21 g
Fett: 27.5 g
Kohlenhydrate: 87.8 g
Ballaststoff: 6.8 g
Gesättigte Fettsäuren: 12.5 g
Natrium: 979 mg