Shrimp risotto

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Shrimp risotto

Name: Shrimp risotto
Prep time: 30 min
Total time: 30 min
Yield: 4 Porções
Ingredients: 2 cup Arborio rice; 800 g Peeled Shrimp; 1/2 can(s) Peeled Tomato; 1 tablespoon Tomato Extract; 4 unit(s) Garlic; 1 unit(s) Onion; 6 dessert spoon Olive oil; 1 cup Dry white wine; to taste Green Smell; to taste Salt, black pepper and pepperoni; 1 dessert spoon Butter; 50 g Grated Parmesan Cheese

🇧🇷Brazil

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(Português)

30 min(s)

4 servings

Renata Santana

@rccsantana

Ingredients
Recipe

Arborio rice2 cup
Peeled Shrimp800 g
Peeled Tomato1/2 can(s)
Tomato Extract1 tablespoon
Garlic4 unit(s)
Onion1 unit(s)
Olive oil6 dessert spoon
Dry white wine1 cup
Green Smell to taste
Salt, black pepper and pepperoni to taste
Butter1 dessert spoon
Grated Parmesan Cheese50 g

Sauté the onion and garlic in olive oil, and before golden add the rice.
Add the wine and let the alcohol dry a little. Start adding shrimp broth shell by shell, always stirring the risotto.
Also add the peeled tomato, the extract, the pepperoni, black pepper, and continue adding the broth little by little and stirring.
In another pan, sauté the shrimp seasoned with salt and pepper quickly in butter or oil, just until they turn pink.
When the rice is almost done, add the prawns already sautéed and the green smell.
Turn off the heat, add the grated cheese and a spoon of cold butter to give it creaminess. If necessary, adjust the salt.

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Shrimp risotto

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