Shrimp and Peas Risotto
Cook Time
20
mins
Calories
429
Serving Size
4
Carbs
26.9
Fat
7.2
Protein
33.2
Photo by:
Feed-Me-Better
description
Chef Ramsay would approve... maybe lol
ingredients
- Two large handfuls of rice for risotto - however much you like
- 500-600ml broth (Chicken or Vegetable - about 2 1/2 cups)
- 3/4 cup dry white wine
- 20 peeled prawns (or shrimp)
- 1 medium onion
- 4-6 cloves of Garlic large (depending on whatever you like)
- 3 / 4 cup peas (I used frozen)
- 3 teaspoons butter
- 1 teaspoon olive oil
- fresh thyme
- pepper (to taste - I like a lot)
directions
- If you have shrimp and frozen peas, you don't have to thaw
- In a saucepan, bring broth to a boil and then lower to a simmer on low heat
- Finely chop the onion and garlic. Warm up in another pan 2 tablespoons of butter and a teaspoon of olive oil. Cook the garlic (3/4 full, the rest will be for shrimp) and onions being careful not to burn
- Throw the rice in and fry for a moment until it becomes glassy. Pour the wine and wait until the rice absorbs the liquid. Then, pour a ladle of broth and keep on low heat. Stirring frequently, and being careful not to burn - as soon as the rice absorbs the liquid, pour another ladle of broth. And so on until you run out of broth
- During this time, in a separate pan, Warm up with the rest of the butter with a teaspoon of garlic and fry the shrimp briefly, add peas and thyme.
- When the rice is tender, add a teaspoon of butter and cover for 3 minutes
- When that's done pour the "Shrimp Pan" into the "Rice Pan"
- Stir, sprinkle with a little more thyme and serve
submitted by Feed-Me-Better - more here!