Informations supplémentaires
35 min.
|
564 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic, the chives and the onion. Cut the lemon in half.
2. Warm up the broth
In a pot, add the bouillon cube and 4 2P | 6 3P cups of water. Bring to a boil. Lower the heat and keep 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 sauté another 1-2 minutes. Gradually add the hot broth, about 1/3 cup at a time, 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. 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 4-5 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 grana padano and the juice of half a lemon. 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
10unitWild Argentina Shrimps
1unitLemon
60gMascarpone cheese
1unitChives
1unitVegetable Broth Cube(s)
1unitYellow Onion(s)
1unitGarlic Clove(s)
120gGreen Peas
40gGrana Padano Cheese
2gChili Flakes
What you need
Pans, pot.
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
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg