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Shrimp risotto
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
6 servings
Paloma Dias
@coisinhas_da_pa- Ingredients
- Recipe
- 1 kg of clean medium shrimp1 kg
- Salt and pepper to taste1 tablespoon
- 3 tablespoons of olive oil3 tablespoon
- 1 chopped white onion3 tablespoon
- 50 g butter (I use half at the beginning and half at the end)50 g
- 2 cups of arborio rice (or canaroli)2 cup
- 1 cup dry white wine1 cup
- 1 1/2 liter vegetable or shrimp broth1000 ml
- 1/2 chopped red pepper100 g
- 150 g cherry tomatoes, halved150 g
- Zest and juice of 1 lemon1 unit(s)
- 1 handful of chopped chives and cilantro to taste
- 2 minced garlic cloves2 unit(s)
- Season the prawns with salt and pepper.
- Heat the oil in the skillet and add the prawns and cook until they turn pink, for about three minutes. Take them out and reserve them.
- In the same pan, place half the butter, onion and garlic and sauté for 3 minutes. Then add the arborio rice, stirring. Add the dry white wine and let it evaporate.
- Start to water the rice with the vegetable or shrimp broth, from medium to low heat. This time should take about 20 minutes, watering constantly.
- Halfway through this time, add the cherry tomatoes, pepper. Mix with the broth, stir until the beans are all dente. Add the butter, grated cheese, broth, already cooked shrimp. Cover the pan, let it rest for 3 minutes. Open the pan, add the broth and lemon zest, chopped chives and cilantro and it's ready to serve.
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