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Tomato Nordic Shrimp Risotto

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Tomato Nordic Shrimp Risotto

with chili flakes, arugula, oregano and parmesan

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
8%
protein 32g
saturated 8g
40%
sodium 525mg
22%
sugar 2g
trans 1g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg