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Mascarpone and Shrimp Risotto

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Mascarpone and Shrimp Risotto

with green peas and parmesan

Informations supplémentaires
35 min. | 564 kcal | easy | Favorite, Spicy | 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 Parmesan 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
250gShrimps
1unitLemon
60mlMascarpone cheese
1unitChives
1unitVegetable Broth Cube(s)
1unitYellow Onion(s)
1unitGarlic Clove(s)
120mlGreen Peas
40gGrana Padano Cheese
5mlChili 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