Tomato Nordic Shrimp Risotto

Informations supplémentaires

35 min. | 526 kcal | easy | Spicy | Printable version

1. Setup Pour the broth in 3.5 ^2P | 5 ^3P cups of water, cover, and bring to a slow boil. Chop the onion, garlic and the oregano. Strain the shrimps.

2. Cook the shrimp Heat 1 tbsp of butter and a drizzle of oil in a large pan over medium-high. Cook half of the onion and the chili flakes (to taste - spicy!) for 2 minutes. Add salt and pepper. Add the shrimps and garlic and cook for 1 minute. Remove from the pan and keep warm.

3. Start the risotto Add the rest of the onion, the oregano and tomatoes and 1 tbsp. of butter to the pan. Cook for 1-2 minutes. Add the rice and stir for 30 seconds.

4. Add the broth Gradually add the broth while constantly stirring until the rice is tender and creamy, or about 20-22 minutes.

5. Add the shrimp Put the shrimp mixture back into the pot with the arugula and some parmesan. Mix. Add salt and pepper.

6. Plate your dish Garnish with the rest of the parmesan, a drizzle of oil if desired and serve. Bon appétit!

250gNordic Shrimp

180gArborio Rice

1unitVegetable Broth Cube(s)

0.5unitOregano

1unitDiced Tomatoes

20gArugula

2unitGarlic Clove(s)

1unitYellow Onion(s)

2gChili Flakes

20gGrana Padano Cheese

What you need pan, saucepan, ladle, bowl

526 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 66g

22%

fat 14g

22%

cholesterol 221mg

74%

fiber 2g

protein 32g

saturated 8g

40%

sodium 525mg

22%

sugar 2g

trans 1g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg