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shrimp rhizotto


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Tempo de preparo

60 min(s)


14 servings

Sabrina Medeiros

  • Ingredients
  • Recipe
  • White red wine1/2 cup
  • Rice for risotto3 cup
  • Olive oil2 tablespoon
  • Butter2 tablespoon
  • Crushed Garlic Clove2 unit(s)
  • Lemon1 unit(s)
  • Clean and shelled shrimp400 g
  • Boiling water1 l
  • Shrimp broth1 unit(s)
  • Tomato sauce2 tablespoon
  • Grated Parmesan1 cup
  • Salt to taste
  • Parsley and chives to taste
  • Cottage cheese4 tablespoon
  1. In a pan, add the oil, the butter and sauté the onion and garlic.
  2. Add the rice and mix well, pour in the wine and stir for about 2 minutes to evaporate.
  3. Throw in the prawns, with the lemon juice and salt, mix everything and add the boiling water, add the prawn broth and let it cook
  4. When the rice is ready, add the tomato sauce, the curd and the grated Parmesan cheese.
  5. Sprinkle chives and parsley on top and serve while still hot.

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