Risotto with shrimp and Parmesan, simply and easily, does not require much knowledge. Delicious food and rich protein is ideal for summer days. If you like a combination of shrimp and Parmesan, this is an ideal recipe for you. Follow instructions.
Ingredients: cup - 200 ml. simple, total time: 35 min., 3 serving
Olive oil EVO
250 g mushrooms/ sliced or Porcini
350 g shrimps, peeled and deveined
1 carrot/ chopped
1/2 teaspoon red pepper flakes
1/2 white onion/ minced
4 cloves garlic/ minced
1 and 1/4 cup Arborio rice + 2.5 cup of water
2 Tablespoons butter
200 ml vegetable soup/broth
3/4 cup freshly grated Parmesan cheese
salt and pepper to taste
2 Tablespoons parsley/ chopped and more
Preparation:
Pour 220 ml water into a small pot and wait for it to heat up, then add soup cube, cook until boiling and turn off the heat.
Pour a little olive oil into a deeper pan, put the mushrooms cut into leaves to simmer for about 5 minutes, on medium heat and cover the pan.
Season with salt and pepper to taste, turn off the heat and set aside.
Put a little olive oil in a deeper pan and wait for the oil to heat up, then add the cleaned shrimp, salt, pepper, and red pepper flakes.
Stir and let it cook for about 1–2 minutes. When done, place them on a plate.
Prepare the risotto by taking the same pan where you baked the shrimp. Put about 2 tablespoons of olive oil, chopped carrot, onion, and simmer for 3 minutes, then add the garlic and fry for about 30 second.
Then add the rice, stir-fry it for 1 minute. Then gradually add the stock, the rice should cook for about 20 minutes. When the water evaporates, add more stock and water as needed. (Ratio -Rice 1 cup: water 2.5 cups)
Rice should be soft, but not too much.
When the rice is almost done, add the butter, grated Parmesan cheese, stewed shrimps, mushrooms and parsley, stir and cover, let the risotto work for another 5 minutes.
Serve as a side dish or as a main dish with a slice of lemon and parsley. Enjoy!
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