400 grams of rice up
500 g peeled prawns (leaving the tail)
300 grams of leafy shoots of nettles
1 onion, chopped coarsely
2 carrots, coarsely chopped
2 cloves garlic
2 plum tomatoes chopped
2 tablespoons olive oil
½ cup white wine
1 tablespoon red pepper beans
1 liter of vegetable broth
Prepare the vegetable stock, simmer for half an hour doing a liter of water with an onion, 4 carrots, a stalk of celery, a large sprig of parsley and ripe tomatoes, all cut to pieces. Filter.
Cut the shrimp on its back and remove the wire intestinal sear with garlic in half the hot oil for a few minutes, drain and set aside.
In the same pan, sauté onion for 5 minutes, add rice and sauté for a few minutes, add salt, add the wine to evaporate, mix, add half the broth a bit 'at a time and cook for 8 minutes.
Then add the chopped carrot, tomato pulp, chop coarsely the nettles and cook 8 more minutes, pour the remaining broth slowly and stir occasionally.
Add shrimp and parsley, stir, pour the red pepper and serve.