Prepare the vegetable broth:

Add all the ingredients to a large pot, bring to a boil and boil for 1 hour.

Prepare the rice:

Chop the white onion, fry with oil in a pan with a little salt.

Add the rice and let it toast for about 1 minute over high heat.

Immediately after, lower the heat, gradually add the vegetable broth, in small doses (about 1 cup), let it to be absorbed by the rice and evaporate from time to time, and add 2-3 peeled and stripped prawns (pulp only).

Rice must always remain moist, never dry. Arrange the remaining scampi in a separate pan with olive oil to brown them, turning them halfway through cooking.

It will take 3-4 minutes in total (about 2 minutes per side).

Continue cooking the rice by adding the broth as described above for about 13-14 minutes.

When cooked, turn off the heat and add cheese and butter for freezing (mix vigorously with a wooden ladle).

Serve the rice by finishing it with the scampi we have browned, adding a sprinkling of chopped parsley at the end.