RISOTTO WITH PUMPKIN, ARUGULA & PRAWNS

Ingredients

• 2 tbsp. coffee of olive oil
• 1 clove of garlic
• 50 grams of risotto rice (Arborio type)
• 2 tbsp. tablespoons pumpkin puree
• 2 handfuls of arugula
• 100 grams of cooked prawns / prawns
• some fresh sage leaves
• salt pepper

Instructions

1. Slice your garlic clove and sauté in a saucepan with 1 tbsp. coffee of olive oil.
2. Then add the rice and fry it in the olive oil for 1-2 minutes to make it brown.
3. Add water (or vegetable broth) to cover the rice, salt and pepper and lower over medium heat. Stir regularly. Halfway through cooking, add the pumpkin purée and the arugula, mix well.
4. When the risotto is almost cooked, add shrimp and sage and mix well, and cook another 3-4 minutes.
5. Serve in a bowl, salt and pepper if necessary. Enjoy!