Shrimp risotto
Shrimp risotto prepared with rice, onion, garlic, cream, and herbs.
- Total
- 45 min
- Servings
- 3
- Difficulty
- Medium
Nutrition
per serving- kcal
- 637
- Protein
- 34 g
- Fat
- 23 g
- Carbs
- 72 g
Ingredients
for 3 servings- onion1 pcs
- arborio rice250 g
- shrimp500 g
- garlic2 pcs
- cream200 ml
- herbsto taste
- oil2 tbsp
- saltto taste
- black ground pepperto taste
Method
9 stepsFinely chop the onion and garlic.
Heat the oil in a deep pan or pot over medium heat. Add the onion and fry until translucent, about 5 minutes.
Add the garlic and fry for another 1 minute until fragrant.
Add the rice and stir for 1-2 minutes so that each grain is coated with oil.
Gradually add hot water (approximately 750 ml, or until the rice is almost covered), one ladle at a time, stirring constantly. Add each subsequent ladle only after the previous liquid has been almost completely absorbed.
Continue the process for about 18-20 minutes until the rice is al dente.
Add the shrimp, cream, salt, and pepper. Cook, stirring, for another 3-5 minutes until the shrimp turn pink and are cooked, and the sauce thickens.
Remove from heat, add chopped herbs, and stir.
Serve the risotto hot.