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

4.3 3 ratings

Prep. 5 min

Total 30 min

4 portions

Ingredients

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