Ingredients
-
400 g large shrimps
-
olive oil
-
50 g parmesan
-
1 clove of garlic
-
500 ml chicken broth
-
50 ml dry white wine
-
2 teaspoon butter
-
130 g rice
-
50 g canned green peas
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salt
-
black pepper
Directions
Risotto is a universal dish and can become ‘everyday’, because you always know clearly: 30 minutes – and you are at the table.
And this with the preparation of products!
I advise you to use round-grain rice (ideally arborio or carnaroli).
Mushrooms can be used instead of shrimp.
Steps
|
1
Done
10 min
|
preparation1. From the shrimp, remove the tails (and shells, if they are not cleaned) and the intestinal vein (a black strip along the back), cut into several parts (2 or 4). |
|
2
Done
20 min
|
cooking1. Heat half of the olive oil in a saucepan, add the garlic, and fry over moderate heat for just a few seconds. As soon as it sizzles, stir, pour in the rice, stir again, fry for 2 minutes, stirring to absorb the garlic oil. |
|
3
Done
5 min
|
dressing1. While the risotto is cooking, heat the remaining olive oil in a small pan, fry the peas and shrimp over moderate heat for 1 minute, lightly salt and pepper. Add to the finished risotto, mix again. |
