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Mascarpone and Shrimp Risotto

35 min. | 564 kcal | easy |
Spicy, Favorite
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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!
180 g Calrose Rice
250 g Shrimps
1 unit Lemon
60 ml Mascarpone cheese
1 unit Chives
1 unit Vegetable Broth Cube(s)
1 unit Yellow Onion(s)
1 unit Garlic Clove(s)
120 ml Green Peas
40 g Grana Padano Cheese
5 ml Chili 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