Informations supplémentaires
30 min.
|
657 kcal
|
easy
|
|
Printable version
1. Setup
Mince the basil. Cut the tomatoes into cubes. Chop the onion and the garlic. Put the broth in 3.5 2P | 5 3P cups of water. Peel the shrimp.
2. Make the salsa
Mix the tomatoes with the basil, a drizzle of oil, salt and pepper. Reserve. Leave the basil separate from the salsa if it's not appeciated by everyone.
3. Cook the shrimp
Heat 1 tbsp of butter in a pan over medium-high heat. Cook the shrimp 3-4 minutes. Add the garlic and cook 2 minutes. Add salt and pepper. Remove from the pan.
4. Cook the risotto
Add the onion to the pan over medium heat. Cook 3 minutes. Add the rice and mix. Add the broth little by little by stirring constantly until the rice becomes tender and creamy. Add the shrimp, green peas, pesto and the Romano cheese. Mix. Add salt and pepper to taste.
5. Plate your dish
Serve the risotto and garnish with the tomato salsa and a drizzle of oil to taste. Serve each part of the meal family-style and let your children make their own plate. Bon appétit!
250gShrimps
140gArborio Rice
30gGrana Padano Cheese
0.5unitBasil
180mlGreen Peas
2unitTomato(es)
0.5unitYellow Onion(s)
2unitGarlic Clove(s)
1unitBasil Pesto
1unitVegetable Broth Cube(s)
What you need
pan
657 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
26g
40%
cholesterol
133mg
44%
fiber
5g
20%
protein
28g
saturated
3g
15%
sodium
1980mg
83%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg