Informations supplémentaires
35 min.
|
564 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the chives and the onion. Cut the lemon in half. Peel the shrimp.
2. Warm up the broth
In a pot, add the broth cube and 4 2P | 6 3P cups of water. Bring to a boil. Lower the heat to low and simmer slowly to keep the broth warm.
3. Make the risotto
In a pan over medium heat, add a drizzle of olive oil. Add the onions and the garlic and cook for 3-4 minutes. Add the rice and cook 1 minute. Gradually add the hot broth with a ladle until the rice has absorbed all the broth. About 15-20 minutes.
4. Cook the shrimp
In a pan over medium-high heat, add 1 tbsp of butter and a light drizzle of oil. Add the shrimp and the chili pepper flakes, to taste (Caution! Spicy). It's possible to cook a few shrimps without the chili pepper. Cook 3-5 minutes. Add the juice of half a lemon and season with salt and pepper.
5. Assemble the risotto
Add the mascapone, the green peas, the Parmesan and the juice of half a lemon to the rice. Mix well and season with salt and pepper.
6. Plate your dish
Serve the risotto. Garnish with the shrimp and the chives. Bon appétit!
180gCalrose Rice
250gShrimps
1unitLemon
60mlMascarpone cheese
0.5unitChives
1unitVegetable Broth Cube(s)
1unitYellow Onion(s)
1unitGarlic Clove(s)
120mlGreen Peas
30gGrana Padano Cheese
2gChili Flakes
What you need
Pans, pot, tongs
564 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
82g
27%
fat
10g
15%
cholesterol
186mg
62%
fiber
4g
16%
protein
33g
saturated
5g
25%
sodium
1350mg
56%
sugar
3g
trans
0g