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Wholemeal shrimp risotto with vegetables
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
25 min(s)
2 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Wholegrain rice2 cup
- Peeled and gutted shrimp250 g
- Chopped Zucchini1 cup
- Chopped Carrots1 cup
- Chopped Onion0.5 cup
- Minced garlic1 tablespoon
- Chopped leek0.5 cup
- Green Spice to taste
- Sea salt to taste
- Ground black pepper to taste
- Chopped tomato1 cup
- Olive oil1 tablespoon
- Bay leaf1 unit(s)
- Thyme sprig1 unit(s)
- In a pan add 2 liters of water and prepare a base using the shrimp shells, leek leaves, onion skins, parsley stalks, bay leaf and thyme sprig. Reserve.
- In a pressure cooker, add the oil and brown the onion and garlic.
- Add the leek and sauté for 1 minute.
- Add the tomato and the collared rice and mix well.
- Add 1 liter of the strained bottom, salt and pepper and close the pressure cooker.
- Once the pressure cooker comes to a boil, let it cook for 10 minutes.
- Remove the pressure from the pan, open and check if you need to add a little more from the bottom, check the rice.
- Add the carrots and cook until al dente.
- Add the prawns and zucchini and stir until cooked. (About 2 minutes)
- Adjust the salt and finish with the green seasoning. Serve immediately.
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