Tomato Risotto with Shrimp Recipe (gluten free)

Ingredients Tomato Risotto with Shrimp

  • 8 dl water
  • 2 dice chicken broth
  • 1 yellow onion
  • 2 garlic cloves
  • 1 red pepper
  • 1/2 tsp thyme
  • 2 tablespoons olive oil
  • 4 dl risotto rice
  • 1 1/2 cup white cooking wine
  • 1 jar of cherry tomatoes (400 g)
  • 150 g of sugar peas
  • 580 g peeled shrimp in lake
  • about 100 g of finely grated Padana cheese
  • salt and pepper
  • 1/2 bag of arugula (about 65 g)

How to prepare

  • Boil the water with the broth cubes.
  • Peel the onion and garlic, finely chop them and the pepper. Fry the mince and thyme in the olive oil in a saucepan or frying pan with high edges 1-2 minutes.
  • Start timer
  • Add the rice and let it simmer for 1 minute. Lower the heat, add the wine with stirring and allow it to boil.
    Start timer
  • Mix the tomatoes and stir in some of the broth in batches. Let simmer on low heat as directed on the package until the rice is soft but has some chew resistance. Stir in risotto often to make it creamy. If necessary, add more broth if it becomes thick.
  • Cut the sugar peas in length. Give them a quick boil. Cool under running cold water. Let the shrimp run off.
  • Tear the cheese and stir it down. Season with salt and pepper.
  • Mix the sugar peas with the shrimp and arugula and serve to risotto.

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