Wild Herb Risotto with Honey Prawns and Young Garlic in Acacia Honey

Serves 450 minutes
7 tablespoons olive oil
8 small, young garlic cloves (peeled)
5 tablespoons acacia honey
salt, freshly ground black pepper
60 g shallots, finely cubes
150 g mixed herbs (goutweed, oregano, chickweed, sorrel and so on. / substitute with garden herbs such as parsley, mint, chives and so on) chopped
40 g grated parmesan
600 ml vegetable broth
100 ml white wine
180 g risotto rice (Carnaroli or Aborio)
Freshly grated nutmeg
10 g fresh ginger root, finely grated
200 g prawns, without shell and innards
30 g roasted pine nuts
Heat 1 tablespoon of oil in a saucepan, sauté garlic, add 3 tablespoons of honey and simmer covered for 10 minutes. Season with salt and pepper. Then, allow to cool.
Heat 2 tablespoons of olive oil in a pot. Sauté shallots. Add rice and briefly allow to steam. Heat vegetable broth and white wine separately, then add the liquid to the rice little by little, simmering for 20 minutes over medium heat, occasionally stirring. Season with salt, pepper and nutmeg. 5 minutes before cooking is complete add wild herbs and 2 tablespoons of honey. Heat 2 tablespoons of oil in a pan, then fry prawns for 5 minutes. Season with salt, pepper and ginger.
Mix parmesan into Risotto. Serve with garlic, pine nuts and prawns, and drizzled with 2 tablespoons of olive oil and lemon juice.