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Risotto with shrimps and lime

ingredients

servings

4

Rice

320 grams

Shallots

1 unit

Norway lobster

500 grams

Lime

1 unit

Garlic

1 wedge

Butter

30 grams

Extra virgin olive oil

to taste

Salt

to taste

Parsley

1 teaspoon

Pink pepper

1 teaspoon

first courses from Italy

Risotto with shrimps and lime

Risotto with shrimps and lime

with fish with lactose source of B vitamins high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with shrimps and lime

A light and delicious risotto.

Risotto with shrimps and lime step 1

step 1

Shell the prawns, remove the black thread. Use the carapaci to get a broth: put them in a pot with a little oil, garlic and parsley, brown, pour a liter of cold water, add a pinch of salt and simmer on low heat.

Risotto with shrimps and lime step 2

step 2

Strain the broth and keep warm.

Risotto with shrimps and lime step 3

step 3

In another pan, fry the shallots with a little oil, add the rice and toast. Proceed with cooking the risotto adding a ladle at a time of hot stock. Before cooking, add the grated rind of the lime and the juice.

Risotto with shrimps and lime step 4

step 4

Turn off the heat, add the butter and stir.

Risotto with shrimps and lime step 5

step 5

Divide the rice into four dishes, add the prawns and a few pink peppercorns.

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