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Spinach Soup and Pea Risotto with Prawns
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Spinach Soup and Pea Risotto with Prawns

4.5 (2 ratings)

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
2884.9 kJ / 689.5 kcal
Protein
21 g
Carbohydrates
87.8 g
Fat
27.5 g
Saturated Fat
12.5 g
Fibre
6.8 g
Sodium
979 mg

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