Prep Time:10 min
Cooking Time:20 min
Melt the butter in a pan, slightly fry the shallot then add the rice. Add the wine and let it evaporate on a very high heat. Turn the heat down then add the vegetable stock, one ladle at a time.Squeeze the grapefruit, filter it then put it in a pot and boil. When it is reduced to half, add the remaining butter.
In a pan slightly fry the prawns in 2 tbsp of olive oil. Add salt and pepper.
Pour the grapefruit sauce on risotto and stir. Serve risotto on dishes and put the prawns on the top.
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