Cauliflower risotto with brown butter prawns

Cauliflower risotto with brown butter prawns

4.3 48 Bewertungen

Vorbereitung 15 Min

Gesamt 45 Min

4 portions

Zutaten

Cauliflower purée

Parmesan cheese cut into pieces (3 cm)
50 g
unsalted butter
20 g
milk
150 g
pouring (whipping) cream
200 g
cauliflower broken into florets, stalks and leaves included
300 g

Cauliflower rice

cauliflower broken into florets (approx. 3cm)
300 g
unsalted butter
20 g
lemon juice to taste
1 - 2 tbsp
salt to taste
1 - 2 pinches
ground black pepper to taste
1 - 2 pinches

Brown butter prawns

unsalted butter
20 g
cauliflower broken into small florets (1-2 cm)
60 g
whole green prawns peeled and deveined
300 g
salt to taste
ground black pepper to taste
lemon juice for drizzling
egg yolks (optional - see Tips)
4
flaked almonds toasted, to serve
fresh chives cut into slices, to garnish

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 673.5 mg

Eiweiß 28.9 g

Brennwert 2264.6 kJ / 539.2 kcal

Fett 43 g

Ballaststoffe 2.7 g

gesättigte Fettsäuren 24.6 g

Kohlenhydrate 9.2 g

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