Informations supplémentaires
35 min.
|
526 kcal
|
easy
|
|
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
8%
protein
32g
saturated
8g
40%
sodium
525mg
22%
sugar
2g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg