Risotto with prawns, pomegranate and orange



250 gr of Carnaroli rice
10 whole prawns
2 organic oranges
1 grainy pomegranate
1 glass of white wine
2 l of vegetable broth prepared with Bauer Vegetable Granular
1 white or golden onion
black pepper
extra virgin olive oil

By Anna Gentile


Cleaning the prawns

Dip the heads and carapaces of the prawns into the vegetable broth prepared with the Bauer Bio Vegetable Granular stock cube.

Slowly bring to a boil and remove the foam as it forms.

Grate the zest of an orange and squeeze it, collecting the juice. Chop the onion.

In a saucepan, pour two tablespoons of extra virgin olive oil, the onion and toast the rice. Simmer with white wine and, when it is completely absorbed, begin to pour the broth by filtering it.