Prawn and Parmesan risotto soup recipe
A hybrid dish of soup meets risotto that scores highly for taste and presentation – this prawn and Parmesan risotto soup will certainly get the thumbs up.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saucepan
- Skillet
- Ladle
- Slotted spoon
- Paper towel
- Stove
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Pepper mill
- Serving bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Kitchen scale
Ingredients
- 25g butter
- 4 tbsp olive oil
- 2 onions, finely chopped
- 1 small celery stick, finely sliced
- 300g risotto or arborio rice
- 1.2 litres chicken stock, hot
- 500g large, raw peeled prawns
- 4 large fresh sage leaves
- 2 tbsp double cream
- 115g Parmesan, grated, plus shavings to serve
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