Garlic Shrimp over Pesto Risotto

Informations supplémentaires

30 min. | 657 kcal | easy | Family | Printable version

1. Setup Mince the basil. Cut the tomatoes into cubes. Chop the onion and the garlic. Put the broth in 3.5 ^2P | 5 ^3P cups of water. Peel the shrimp.

2. Make the salsa Mix the tomatoes with the basil, a drizzle of oil, salt and pepper. Reserve. Leave the basil separate from the salsa if it's not appeciated by everyone.

3. Cook the shrimp Heat 1 tbsp of butter in a pan over medium-high heat. Cook the shrimp 3-4 minutes. Add the garlic and cook 2 minutes. Add salt and pepper. Remove from the pan.

4. Cook the risotto Add the onion to the pan over medium heat. Cook 3 minutes. Add the rice and mix. Add the broth little by little by stirring constantly until the rice becomes tender and creamy. Add the shrimp, green peas, pesto and the Romano cheese. Mix. Add salt and pepper to taste.

5. Plate your dish Serve the risotto and garnish with the tomato salsa and a drizzle of oil to taste. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!

250gShrimps

140gArborio Rice

30gGrana Padano Cheese

0.5unitBasil

180mlGreen Peas

2unitTomato(es)

0.5unitYellow Onion(s)

2unitGarlic Clove(s)

1unitBasil Pesto

1unitVegetable Broth Cube(s)

What you need pan

657 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 77g

26%

fat 26g

40%

cholesterol 133mg

44%

fiber 5g

20%

protein 28g

saturated 3g

15%

sodium 1980mg

83%

sugar 5g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg