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Shrimp Cream Risotto

Updated: Feb 15

  • Fantastic Italian specialty risotto in shrimp cream, wonderful Mediterranean taste that will delight you. In addition to this dish, you will also get a phenomenal soup to which you can add pasta in addition to vegetables, I believe you will enjoy this dish. Follow recipe.

Ingredients: cup is 250 ml, easy, total time: 45 minutes
  • 2 Tablespoons olive oil

  • 6 larger shrimp

  • 5 cherry tomatoes, in one piece

  • 1 big carrot, chopped into pieces

  • 1 celery stalk, finely chopped

  • 1 Tablespoon celery leaves, finely chopped

  • 2 Tablespoons parsley / finely chopped

  • 25 g butter

  • 1 cube of soup

  • 1 onion / chopped in the evening quarters

  • 2 cloves garlic / cleaned in one piece for soup

  • 2 garlic cloves finely chopped for risotto

  • 2 Tablespoons tomato sauce

  • salt and pepper to taste

  • 1 and a half cups of rice

  • 800 ml of water for soup

  • 100 g of cleaned mussels

  1. First prepare all the ingredients from the description above.

  2. Pour water into a deeper medium pot, add a soup cube and add all the cleaned and washed vegetables and cube for soup. After boiling, add shrimps and let it cook for about 10 minutes. After that, strain and set the vegetables aside, and separate the shrimp.

  3. Pour a little olive oil into a deeper pan and wait for it to heat over a moderately low heat. Add the rice and fry for about 1–2 minutes, then add 1 cup of water and continue to simmer the rice for about 10 minutes.

  4. When the water has almost evaporated, add 2 ladles of soup and stir again. When the rice is swollen, add 2 more ladles of soup, add 2 shrimps and peeled mussels, 2 Tablespoons of tomato sauce, add a little soup as needed, add salt and pepper to taste and stir, let it cook for about 10–15 minutes.

  5. Just before the end of 2 minutes, add butter, finely 2 chopped garlic and stir well, turn off the heat and sprinkle with fresh primrose leaves. The risotto must not be overcooked and very swollen, there must always be some liquid! Serve the rest of the shrimp with the risotto.

You can use the rest of the soup and vegetables you have left, for 3–4 servings

  1. If you have any shrimp legs left, remove them first, add a little liquid from the soup to the remaining vegetables and blend. Then add to the soup, if you like to add the fine pasta which you love, cook them for about 2–3 minutes. Finally, sprinkle with primrose leaves and celery leaves. In that way you will have time spent and two good and tasty meals. Serve warm.

Buon appetito!

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