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

4.5 ( 2 ratings )

Difficulty easy

Preparation time 5 min

Total time 30 min

Serving size 4 portions

Ingredients

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)
or 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
or 3 tsp vegetable stock paste, homemade
1 tsp salt
250 g prawns, raw, peeled, deveined medium sized (see tip)
or 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
or 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

Nutrition: per 1 portion
Calories: 689.5 kcal / 2884.9 kJ
Protein: 21 g
Fat: 27.5 g
Carbohydrates: 87.8 g
Fibre: 6.8 g
Saturated Fat: 12.5 g
Sodium: 979 mg